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.

Eggplant Served Like Asparagus

Name: Eggplant Served Like Asparagus
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 4 pcs eggplant; 2 l water (for cooking); 2 tsp salt; 100 g butter (for asparagus butter (melted butter))

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
Prepare
Peel the eggplants, quarter them lengthwise and cut away the cores.
2
Cook
Cook the pieces in boiling, salted water until tender.
3
Arrange
Arrange them on a platter with a warm, folded napkin.
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.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Smør
- Lurpak Dansk Smør 200 gLurpakca. kr 30,80 · Oda
- Hodne Søren Så Godt Smør 250gHODNE SØRENca. kr 67,90 · Coop

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Time machine – what changed?

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

From1914 1949 Modernised

To1914 1949 Modernised

Modernised → 1914 (proofread, p. 368)~91% of the text changedremovedadded

~~4 stk aubergine. 2 liter vann (til koking). 2 ts salt. 100 g smør (til aspargessmør (smeltet smør)). Skrell auberginene, del dem~~ Aubergine som asparges. Frugten skrælles, deles efter længden i ~~fire på langs og skjær bort kjernene.. Kok stykkene~~ 4 dele, kjernerne tages væk, stykkerne kokes i kokende, saltet ~~vann~~ vand, til de er ~~møre.. Legg dem opp på et fat med~~ møre. Lægges paa fat, hvorpaa er lagt en ~~varm, sammenfoldet serviett.. Server aspargessmør (smeltet smør) til.~~ varm serviet, og serveres med aspargessmør.

Note on Modernised

Angitt mengder aubergine og vann/salt i moderne mål; smeltet smør nevnt som aspargessmør. Trinnene er skrevet i moderne norsk.

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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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