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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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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 369) → 1949 (proofread, p. 407)~47% of the text changedremovedadded
4 auberginer 1 knivsod knivsodd løk 1 spiseske matolje spiseskje kronolje 200 gr. kokt, magert faarekjøt Auberginerne fårekjøtt. Auberginene deles langsefter i to; kokes i kokende, saltet vand. Naar vann. Når de er kokt, lægges legges de op paa på et klæde, og det indvendige kjøt tages forsigtig innvendige kjøtt tas forsiktig ut med en teske. teskje. Kjøttet hakkes, tilsættes tilsettes den finhakkede løk, som er kokt i oljen, blandet med det finhakkede faarekjøt, fårekjøtt, krydres efter smak. Aubergineskallene lægges Aubergineskalene legges i smurt omeletfat, fyldes omelettfat, fylles med denne deig, dryppes med olje og sættes settes i varm ovn i 1/2 ¾ time. Tages Tas ut av ovnen, belægges belegges med tomatskiver, befriet befridd for skind; skinn; overdrysses med finhakket persille. Anrettes paa på varmt fat, hvorpaa er lagt en varm, sammenfoldet serviet. fat.

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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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