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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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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
Modernised → 1914 (proofread, p. 368)~78% of the text changedremovedadded
Aubergines med forlorne egg (aubergines aux oeufs pochés). 3 stk aubergine. 1,5 dl auberginer 1½ del. tomatpuré (eller tomatkjøtt). 6 stk små smaa egg (til posjering). 2 spiseskjeer spiseskeer finhakket skinke. skinke 1 dl brødsmuler (revet loff). revet brød 30 g smør. gr. smør salt (etter smak). pepper (etter smak). 1 spiseskje spiseskefuld finhakket persille (og litt ekstra til pynt). Del auberginene Auberginerne deles langsefter i to på langs, fjern skinn to, skind og kjerner. Kok kjerner fjernes; kok dem i lett let saltet vann vand, til de er møre, og legg læg dem opp på et klede op paa grønsakeklædet for å tørke.. Smelt smøret og rør inn tomatpuré, at tørre. Smørret smeltes, irøres tomatkjøttet, skinke, brødsmuler det revne brød samt salt og pepper etter smak. Rør blandingen efter smak; røres over varmen et par minutter.. Fyll minutter, og de uthulede auberginehalvdelene auberginer fyldes hermed. Strøes med fyllet, strø over persille og varm dem gjennom i ovnen ved ca. 200 °C.. Posjer eggene persille, varmes i lett saltet vann til hviten er stivnet og plommen fortsatt bløt.. Legg ovnen. Ved anretningen lægges et posjert forlorent egg på paa hver halve aubergine ved anretningen, og pynt fatet aubergine. Fatet pyntes med små smaa buketter av persille.

Note on Modernised

«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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