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Eggplant with Poached Eggs (aubergines aux œufs pochés)

Aubergines aux œufs pochés: eggplant halves are cooked tender, filled with a warm mixture of butter, tomato purée, finely chopped ham and breadcrumbs, warmed in the oven and topped with one poached egg per half. Garnished with parsley.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 368 (falt i det fri)

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About the dish

A more festive eggplant dish from the vegetable chapter, in which eggplant halves are filled with tomato, ham and breadcrumbs and topped with poached ("forlorne") eggs. The recipe begins at the bottom of page 368 and continues on page 369.

How to make it

  1. 1

    Cook the eggplants

    Halve the eggplants lengthwise, remove the skin and cores. Cook them in lightly salted water until tender, and set them on a cloth to dry.

  2. 2

    Make the filling

    Melt the butter and stir in the tomato purée, ham, breadcrumbs and salt and pepper to taste. Stir the mixture over the heat for a couple of minutes.

  3. 3

    Fill and warm

    Fill the hollowed-out eggplant halves with the filling, sprinkle over parsley and warm them through in the oven at about 200 °C (390 °F).

  4. 4

    Poach the eggs

    Poach the eggs in lightly salted water until the whites are set and the yolks still soft.

  5. 5

    Arrange

    Place a poached egg on each eggplant half when serving, and garnish the platter with small sprigs of parsley.

Changes from the original

"1 revet brød" is interpreted as about 1 dl breadcrumbs of grated white bread; "del." as deciliter; "forlorne egg" is modernized to poached eggs. An oven temperature has been added.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914Modernisert
Til1914Modernisert
1914 (korrekturlest, s. 368) → Modernisert~78% av teksten endretfjernetlagt til
Aubergines med forlorne egg (aubergines aux oeufs pochés). 3 auberginer 1½ del. stk aubergine. 1,5 dl tomatpuré (eller tomatkjøtt). 6 smaa stk små egg (til posjering). 2 spiseskeer spiseskjeer finhakket skinke skinke. 1 revet brød dl brødsmuler (revet loff). 30 gr. smør g smør. salt (etter smak). pepper (etter smak). 1 spiseskefuld spiseskje finhakket persille Auberginerne deles langsefter (og litt ekstra til pynt). Del auberginene i to, skind to på langs, fjern skinn og kjerner fjernes; kok kjerner. Kok dem i let lett saltet vand, vann til de er møre, læg og legg dem op paa grønsakeklædet opp på et klede for at tørre. Smørret smeltes, irøres tomatkjøttet, å tørke.. Smelt smøret og rør inn tomatpuré, skinke, det revne brød brødsmuler samt salt og pepper efter smak; røres etter smak. Rør blandingen over varmen et par minutter, og minutter.. Fyll de uthulede auberginer fyldes hermed. Strøes auberginehalvdelene med persille, varmes fyllet, strø over persille og varm dem gjennom i ovnen. Ved anretningen lægges ovnen ved ca. 200 °C.. Posjer eggene i lett saltet vann til hviten er stivnet og plommen fortsatt bløt.. Legg et forlorent posjert egg paa på hver halve aubergine. Fatet pyntes aubergine ved anretningen, og pynt fatet med smaa små buketter av persille.

Note til Modernisert

«1 revet brød» er tolket som ca. 1 dl brødsmuler av revet loff; «del.» som desiliter; «forlorne egg» er modernisert til posjerte egg. Ovnstemperatur er lagt til.

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Frequently asked questions

What does "forlorne egg" mean in the original recipe?
They are poached eggs – eggs cooked without their shells in water. One egg is placed on each eggplant half when serving.
How do I prepare the eggplants?
Halve them lengthwise, remove the skin and cores, and cook them in lightly salted water until tender. Then set them to dry on a vegetable cloth before filling.
What is the filling made of?
Melted butter (30 g) stirred together with tomato purée/tomato flesh, 2 tablespoons finely chopped ham, grated bread, salt and pepper. The mixture is stirred over the heat for a couple of minutes, spooned into the eggplants, sprinkled with parsley and warmed in the oven.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 368. It is intended for 6 servings – 3 eggplants and 6 small eggs.

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