How long should the dish be cooked?

The eggplant slices are first browned in hot oil. Then tomatoes and butter are added, and everything is cooked further over high heat for 10 minutes. The whole dish takes around 30 minutes.

Which ingredients do I need?

4 eggplants, ½ dl cooking oil, 2 tomatoes, 30 g butter, pepper, salt, 1 pinch of nutmeg and 100 g grated sharp cheese.

How are the eggplants prepared?

They are peeled and cut into thin slices that are browned in hot oil. The tomatoes should be skinned and crushed before being added.

How is the dish served?

It is sprinkled with grated sharp cheese and served at once and very hot. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 368, and makes 4 servings.

Aubergines à la tyrolienne

Name: Aubergines à la tyrolienne
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 4 pcs eggplant; 0.5 dl cooking oil; 2 pcs tomato (skinned and crushed); 30 g butter; pepper (to taste); salt (to taste); 1 pinch nutmeg; 100 g grated cheese (sharp cheese)

Aubergines à la tyrolienne: thin eggplant slices are browned in oil, cooked further with crushed tomatoes and butter for 10 minutes, seasoned with salt, pepper and nutmeg and sprinkled with 100 g grated sharp cheese. Served at once.

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

Be the first to rate

About the dish

One of the French-inspired eggplant dishes in Erken's vegetable chapter. "Del." stands for deciliter, and "knivsod" is a pinch (literally the amount on a knife tip).

How to make it

1
Brown the eggplants
Peel the eggplants, cut them into thin slices and brown the slices in hot oil.
2
Add tomato and butter
When the slices are browned, add the skinned, crushed tomatoes and the butter.
3
Cook further
Cook over high heat for 10 minutes and season with salt, pepper and nutmeg to taste.
4
Serve
Sprinkle over the grated cheese and serve at once, very hot.

Changes from the original

"Del." is interpreted as deciliter, "knivsod" as a pinch. The units are modernized; lard/oil unchanged.

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.

Tidsmaskin – hva endret seg?

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

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 368) → 1949 (korrekturlest, s. 407)~75% av teksten endretfjernetlagt til

~~Aubergines à la tyrolienne.~~ 4 aubergines ½ 1/2 del. ~~matolje~~ kronolje 2 tomater 30 gr. smør pepper salt 1 ~~knivsod~~ knivsodd muskat 100 gr. reven, skarp ost. Auberginerne skrælles, skjæres i tynde skiver, som brunes i varm olje; naar skiverne er brune, tilsættes de avskallede, knuste tomater og smørret, stekes ved sterk varme i 10 minutter, krydres efter smak, strøes med den revne ost; serveres straks og meget varme.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

How long should the dish be cooked?: The eggplant slices are first browned in hot oil. Then tomatoes and butter are added, and everything is cooked further over high heat for 10 minutes. The whole dish takes around 30 minutes.
Which ingredients do I need?: 4 eggplants, ½ dl cooking oil, 2 tomatoes, 30 g butter, pepper, salt, 1 pinch of nutmeg and 100 g grated sharp cheese.
How are the eggplants prepared?: They are peeled and cut into thin slices that are browned in hot oil. The tomatoes should be skinned and crushed before being added.
How is the dish served?: It is sprinkled with grated sharp cheese and served at once and very hot. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 368, and makes 4 servings.

Related recipes

More dishes in the same category from the archive

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!