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Eggplant Served Like Asparagus

Eggplant cooked like asparagus: peeled eggplant is quartered, the cores removed, cooked tender in salted water and served on a warm napkin with drawn butter.

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

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About the dish

One of several simple eggplant preparations in the section on eggplants. Erken compares the preparation to asparagus, which was a fine and modern vegetable in 1914.

How to make it

  1. 1

    Prepare

    Peel the eggplants, quarter them lengthwise and cut away the cores.

  2. 2

    Cook

    Cook the pieces in boiling, salted water until tender.

  3. 3

    Arrange

    Arrange them on a platter with a warm, folded napkin.

  4. 4

    Serve

    Serve asparagus butter (melted butter) alongside.

Changes from the original

The amounts of eggplant and water/salt are given in modern measures; the melted butter is noted as asparagus butter. The steps are written in modern language.

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Tidsmaskin – hva endret seg?

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

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 368) → 1949 (korrekturlest, s. 407)~76% av teksten endretfjernetlagt til
Aubergine Auberginene skrelles, skjæres i tynne skiver, som asparges. Frugten skrælles, brunes i varm olje; når skivene er brune, tilsettes de avskallede, knuste tomater og smøret, stekes ved sterk varme i 10 minutter, krydres efter smak, strøes med den revne ost; serveres straks og meget varme. Frukten skrelles, deles efter længden lengden i 4 dele, kjernerne tages væk, stykkerne deler, kjernene tas vekk, stykkene kokes i kokende, saltet vand, vann til de er møre. Lægges paa Legges på fat, hvorpaa hvorpå er lagt en varm serviet, serviett, og serveres med aspargessmør.

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Frequently asked questions

How do I prepare the eggplant?
Peel the vegetable, quarter it lengthwise and remove the cores. Then cook the pieces in boiling, salted water until tender.
How is the dish served?
The pieces are placed on a platter with a warm napkin underneath, and served with asparagus butter (melted butter), as one does with asparagus.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 368. Given for 4 servings with about 35 minutes total time.

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