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Stuffed Eggplants (aubergines au gratin)

Erken's stuffed eggplants from 1914: eggplant halves are boiled tender and hollowed out, and the flesh is combined with onion sautéed in oil and finely chopped cooked mutton. The shells are filled, drizzled with oil and baked about 30 min, garnished with tomato slices and parsley.

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

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About the dish

Erken presents the eggplant as an exotic vegetable in the chapter on root vegetables and greens, with French dishes and French names. The recipe combines eggplant with leftover cooked mutton – a typically thrifty twist in the Norwegian household around 1914.

How to make it

  1. 1

    Boil the eggplants

    Cut the eggplants lengthwise in two and boil them in boiling, lightly salted water until tender.

  2. 2

    Hollow them out

    Lay the boiled halves on a cloth to drain, and carefully scoop out the inner flesh with a teaspoon. Chop the flesh.

  3. 3

    Make the filling

    Sauté the finely chopped onion in the oil until translucent. Combine the onion, eggplant flesh and finely chopped mutton, and season with salt and pepper.

  4. 4

    Fill and bake

    Place the eggplant shells in a greased ovenproof dish, fill them with the mixture, drizzle a little oil over and bake in a hot oven (200 °C (390 °F)) for about 30 minutes.

  5. 5

    Arrange

    Take the dish out of the oven, top with peeled tomato slices and sprinkle over finely chopped parsley. Serve on a warm platter with a warm, folded napkin.

Changes from the original

Quantities are converted to modern measurements (a knife's point of onion estimated as 1 small onion, grams/deciliters retained). Baking time and temperature are specified (200 °C (390 °F)). The tomatoes and parsley for garnish are quantified, since they are only mentioned in the method in the original.

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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~82% av teksten endretfjernetlagt til
4 auberginer stk auberginer. 1 knivsod stk liten løk (finhakket). 1 spiseske ss matolje (og litt ekstra til dryppning). 200 gr. g kokt, magert faarekjøt Auberginerne deles langsefter fårekjøtt (finhakket). salt og pepper (etter smak). 2 stk tomater (skåret i to; kokes skiver, uten skinn). 1 ss persille (finhakket). Del auberginene på langs i to og kok dem i kokende, saltet vand. Naar lettsaltet vann til de er kokt, lægges møre.. Legg de op paa kokte halvdelene på et klæde, klede til avrenning, og det indvendige kjøt tages forsigtig ta forsiktig ut det innvendige kjøttet med en teske. Kjøttet hakkes, tilsættes teskje. Hakk kjøttet.. Surr den finhakkede løk, som er kokt løken blank i oljen, blandet oljen. Bland løk, aubergine­kjøtt og finhakket fårekjøtt, og smak til med det finhakkede faarekjøt, krydres efter smak. Aubergineskallene lægges salt og pepper.. Legg aubergineskallene i smurt omeletfat, fyldes med denne deig, dryppes en smurt, ildfast form, fyll dem med farsen, drypp over litt olje og sættes stek i varm ovn (200 °C) i 1/2 time. Tages ca. 30 minutter.. Ta formen ut av ovnen, belægges med tomatskiver, befriet for skind; overdrysses med legg på tomatskiver uten skinn og dryss over finhakket persille. Anrettes paa Server på varmt fat, hvorpaa er lagt fat med en varm, sammenfoldet serviet. sammenbrettet serviett.

Note til Modernisert

Mengder er omregnet til moderne mål (knivsodd løk anslått til 1 liten løk, gram/desiliter beholdt). Steketid og temperatur er presisert (200 °C). Tomater og persille til pynt er tallfestet, siden de bare nevnes i fremgangsmåten i originalen.

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Frequently asked questions

How do I prepare the eggplants?
Cut them lengthwise in two and boil them in boiling, salted water. Then lay them on a cloth and carefully scrape out the inner flesh with a teaspoon, so the shells stay whole.
What is the filling made of?
The scraped-out eggplant flesh is chopped and combined with finely chopped onion that has been cooked in 1 tablespoon of cooking oil, along with 200 g of finely chopped cooked, lean mutton. Seasoned to taste.
How long should they be baked in the oven?
The shells are placed in a greased omelette dish, filled, drizzled with oil and set in a hot oven for half an hour. The total time with boiling is around 75 minutes.
How is the dish arranged?
After the oven, slices of peeled tomato are placed on top and finely chopped parsley is sprinkled over. Served on a warm platter with a warm, folded napkin – as recommended in Schønberg Erken's "Stor kokebok" from 1914.

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