Skip to content
H. Schønberg ErkenArkivet
NOENLog in

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)

Be the first to rate

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.

In stores now

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

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.

From19141949Modernised
To19141949Modernised
Modernised → 1949 (proofread, p. 407)~90% 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 Auberginene skrelles, skjæres i fire på langs tynne skiver, som brunes i varm olje; når skivene er brune, tilsettes de avskallede, knuste tomater og skjær bort kjernene.. Kok 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 lengden i 4 deler, kjernene tas vekk, stykkene kokes i kokende, saltet vann til de er møre.. Legg dem opp møre. Legges på et fat med fat, hvorpå er lagt en varm, sammenfoldet serviett.. Server aspargessmør (smeltet smør) til. varm serviett, 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.

Community interpretations

Be the first to share your own version.

See interpretations →

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.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!