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Eggplant with Parmesan (aubergines soufflées)

Erken's eggplant soufflé from 1914: cooked, hollowed-out eggplant halves are filled with a batter of chopped eggplant flesh, béchamel, Parmesan, egg yolk and stiffly beaten egg whites, baked about 20 min in a hot oven and served at once with whipped butter.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 369 (falt i det fri)

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About the dish

A soufflé variant of stuffed eggplant from the French-inspired vegetable chapter. Erken stresses that the dish must be served immediately – the soufflé collapses quickly.

How to make it

  1. 1

    Cook the eggplants

    Halve the eggplants lengthwise and cook them in boiling, salted water until tender.

  2. 2

    Hollow out

    Place the halves on a cloth to drain, and scoop out the inner flesh with a teaspoon. Chop the flesh finely.

  3. 3

    Mix the batter

    Mix the eggplant flesh with the white sauce and most of the grated Parmesan. Stir in the egg yolk and season with salt and pepper. Finally, gently fold in the stiffly beaten egg whites.

  4. 4

    Fill and bake

    Fill the eggplant shells with the batter, sprinkle over the rest of the Parmesan and set them on a greased tray. Bake in a hot oven (200 °C (390 °F)) for about 20 minutes until risen and golden.

  5. 5

    Serve

    Serve immediately on a warm platter with a folded napkin. Whipped butter is served alongside.

Changes from the original

Deciliters and grams are kept as in the original. The Parmesan, which appears only in the ingredient list, has been placed in the method (mixed into the batter and sprinkled over). The oven temperature is specified as 200 °C (390 °F). "Whipped butter" is noted as an accompaniment.

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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. 369) → Modernisert~81% av teksten endretfjernetlagt til
4 auberginer stk auberginer. 2 del. dl hvit saus (béchamel) (tykk). 100 gr. parmesanost g parmesan (revet). 1 eggeblomme stk eggeplomme. 2 stk eggehviter (stivpisket). salt (etter smak). pepper Auberginerne deles langsefter (etter smak). 50 g rørt smør (til servering). Del auberginene på langs i to; kokes to og kok dem i kokende, saltet vand. Naar vann til de er kokt, lægges de op paa møre.. Legg halvdelene på et klæde, klede til avrenning, og det indvendige kjøt tages ta ut det innvendige kjøttet med en teske. Kjøttet hakkes fint, blandes teskje. Hakk kjøttet fint.. Bland auberginekjøttet med sausen, irøres eggeblommen, salt, pepper den hvite sausen og tilsidst det meste av den revne parmesanen. Rør inn eggeplommen og smak til med salt og pepper. Vend til slutt forsiktig inn de stivvispede eggehviter. Aubergineskallene fyldes stivpiskede eggehvitene.. Fyll aubergineskallene med denne røre, lægges paa smurt plate røren, dryss over resten av parmesanen og stekes sett dem på en smurt plate. Stek i varm ovn (200 °C) i ca. 20 minutter. Serveres øieblikkelig paa varmt fat, hvorpaa minutter til de er lagt hevet og gyllne.. Server øyeblikkelig på varmt fat med en sammenfoldet serviet. sammenbrettet serviett. Rørt smør serveres til.

Note til Modernisert

Desiliter og gram beholdt som i originalen. Parmesanosten, som bare står i ingredienslisten, er plassert i fremgangsmåten (blandes i røren og strøs over). Ovnstemperatur er presisert til 200 °C. «Rørt smør» er angitt som tilbehør.

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Frequently asked questions

How do I prepare the eggplants before filling?
Halve the eggplants lengthwise and cook them in boiling, salted water. Then place them on a cloth and scrape out the inner flesh with a teaspoon, so the shells can be used as molds.
How long are the filled eggplants baked?
The filling is distributed among the shells, which are placed on a greased tray and baked in a hot oven for about 20 minutes. The total time for the dish is about 70 minutes.
What is the filling made of?
The finely chopped eggplant flesh is mixed with 2 deciliters of white sauce (béchamel), 100 g Parmesan, 1 egg yolk, salt and pepper, and finally 2 stiffly beaten egg whites are folded in.
How is the dish served?
It is served immediately on a warm platter with a folded napkin underneath, and with whipped butter alongside. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 369, and makes 4 servings.

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