How is fried eggplant prepared according to this recipe?

The eggplant is peeled, cut into thin slices, dredged in wheat flour, and fried until brown in hot oil. The dish is plated at once.

Why should it be served right away?

The recipe says "serve at once" – the thin, floured slices quickly lose their crispness if left standing after frying.

Where does the recipe come from?

From Henriette Schønberg Erken's "Stor kokebok" from 1914, page 368, in the chapter on root vegetables and greens. The French name is "aubergines frites."

How long does the dish take?

Around 25 minutes in all for 4 servings, including peeling and slicing.

Fried Eggplant (aubergines frites)

Name: Fried Eggplant (aubergines frites)
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 3 pcs eggplant; 2 dl wheat flour (for dredging); 3 dl cooking oil (for frying); salt (to taste)

Aubergines frites: thin slices of peeled eggplant dredged in flour and fried until brown in hot oil, served at once.

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

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About the dish

A simple French-inspired preparation from the section on eggplants, where Erken gives the French names alongside the Norwegian ones.

How to make it

1
Slice
Peel the eggplants and cut them into thin slices.
2
Flour
Dredge the slices in wheat flour.
3
Fry
Fry them until brown in hot oil.
4
Serve
Plate and serve at once, ideally with a little salt.

Changes from the original

The amounts of flour and oil are estimated and given in modern measures; otherwise unchanged.

Time machine – what changed?

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

From1914 1949 Modernised

To1914 1949 Modernised

1914 (proofread, p. 368) → 1949 (proofread, p. 407)~46% of the text changedremovedadded

~~Aubergine, stekt (aubergines frites).~~ Den ~~skrællede frugt~~ skrelte frukt skjæres i ~~tynde~~ tynne skiver, vendes i ~~hvetemel~~ hvetemeł og stekes brun i varm olje. Anrettes straks.

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Frequently asked questions

How is fried eggplant prepared according to this recipe?: The eggplant is peeled, cut into thin slices, dredged in wheat flour, and fried until brown in hot oil. The dish is plated at once.
Why should it be served right away?: The recipe says "serve at once" – the thin, floured slices quickly lose their crispness if left standing after frying.
Where does the recipe come from?: From Henriette Schønberg Erken's "Stor kokebok" from 1914, page 368, in the chapter on root vegetables and greens. The French name is "aubergines frites."
How long does the dish take?: Around 25 minutes in all for 4 servings, including peeling and slicing.

Equipment for this dish

Frying pan →A heavy pan gives the fish a crisp crust without sticking.Foodstuff.no

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