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.

Tidsmaskin – hva endret seg?

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

Fra1914 Modernisert

Til1914 Modernisert

1914 (korrekturlest, s. 368) → Modernisert~93% av teksten endretfjernetlagt til

~~Aubergine, stekt (aubergines frites). Den skrællede frugt skjæres i tynde skiver, vendes i~~ 3 stk aubergine. 2 dl hvetemel (til vending). 3 dl matolje (til steking). salt (etter smak). Skrell auberginene og ~~stekes brun~~ skjær dem i tynne skiver.. Vend skivene i hvetemel.. Stek dem brune i varm ~~olje. Anrettes straks.~~ olje.. Anrett og server straks, gjerne med litt salt.

Note til Modernisert

Mengder mel og olje er anslått og oppgitt i moderne mål; ellers uendret.

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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.

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