Aubergine with pine kernels

1 Servings

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Hi all, Here's a S.African 2 cents worth. An old fashioned and rather different recipe from "Leipoldt's Cape Cookery" by the late poet, doctor and and cook C.Louis Leipoldt. First: a bit of explanation of terms.

"Brinjal"=Eggplant, "Blatjang"=chutney. Dr Leipoldt didn't believe in weighing down recipes with anything as mundane as measurements. His explanations assume that you have good "cooking sense", as I know you all do.

This is called "Aubergine with Pine Kernels". I quote verbatim.

"Select your brinjal with care, choosing a moderate-sized one with firm and thick flesh; peel it thinly and cut it in slices, on which you strew salt.

Let the brinjal lie till most of the water has been extracted, then wipe the slices and dust them with fine flour which you have previously mixed with powdered white pepper, ginger and nutmeg. Slice and brown some onions with fat, lay on them the brinjal slices and strew over them plenty of pine kernels. Then add enough sherry to cover them and stew with the lid closed till everything is well blended. A little chilli and blatjang added much improves it." Posted to CHILE-HEADS DIGEST V4 #040 by Dave Williams <dwill@...> on Jul 25, 1997

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