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.

Eggplant with Parmesan (aubergines soufflées)

Name: Eggplant with Parmesan (aubergines soufflées)
Prep time: 35 min
Cook time: 35 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 4 pcs eggplants; 2 dl white sauce (béchamel) (thick); 100 g Parmesan (grated); 1 pcs egg yolk; 2 pcs egg whites (stiffly beaten); salt (to taste); pepper (to taste); 50 g whipped butter (for serving)

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
Cook the eggplants
Halve the eggplants lengthwise and cook them in boiling, salted water until tender.
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
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
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
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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- Lurpak Dansk Smør 200 gLurpakca. kr 30,80 · Oda
- Hodne Søren Så Godt Smør 250gHODNE SØRENca. kr 67,90 · Coop

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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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