How is the eggplant salad prepared?

It is made like cucumber salad: the eggplant is cut into paper-thin slices, sprinkled with a little salt and mixed with oil, vinegar and pepper.

Why should the slices be sprinkled with salt?

The salt draws out liquid (and bitterness) from the thin slices, making them more tender and the salad more flavorful. Let them stand a while and pour off the liquid before mixing in the oil and vinegar.

Where does the recipe come from?

From Henriette Schønberg Erken's "Stor kokebok" (1914), page 368, in the chapter on root vegetables and greens.

How long does it take?

About 45 minutes in all, most of which is the slices sitting and drawing with salt.

Eggplant Salad

Name: Eggplant Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 2 pcs eggplant (preferably violet, firm); 1 tsp salt; 2 tbsp cooking oil; 1 tbsp vinegar; white pepper (to taste)

A simple raw eggplant salad from Erken's Stor kokebok (1914): thin slices of eggplant are salted and mixed with oil, vinegar and pepper, prepared like cucumber salad.

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

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About the dish

A short salad recipe in the section on eggplants (aubergines) in the chapter "Root Vegetables and Greens." Erken emphasizes that the violet fruits are considered the best, and that eggplant can be used raw as a salad.

How to make it

1
Slice the eggplant
Peel the eggplants and cut them into paper-thin slices.
2
Salt
Sprinkle the slices with a little salt and let them stand a while so they release liquid.
3
Mix the dressing
Mix the oil, vinegar and pepper, and gently toss the slices in the mixture.
4
Serve
Serve the salad cold, like cucumber salad.

Changes from the original

Quantities are estimated and given in modern measures, since the original only refers to the method for cucumber salad. The language of the steps has been modernized.

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. 405)~17% av teksten endretfjernetlagt til

Auberginesalat ~~Tillages~~ tillages som agurksalat, idet den skjæres i ~~løvtynde~~ løvtynne skiver, strøes med litt salt og tillages med olje, eddik og pepper.

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Frequently asked questions

How is the eggplant salad prepared?: It is made like cucumber salad: the eggplant is cut into paper-thin slices, sprinkled with a little salt and mixed with oil, vinegar and pepper.
Why should the slices be sprinkled with salt?: The salt draws out liquid (and bitterness) from the thin slices, making them more tender and the salad more flavorful. Let them stand a while and pour off the liquid before mixing in the oil and vinegar.
Where does the recipe come from?: From Henriette Schønberg Erken's "Stor kokebok" (1914), page 368, in the chapter on root vegetables and greens.
How long does it take?: About 45 minutes in all, most of which is the slices sitting and drawing with salt.

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