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Recipe Name: Aubergine With Pine Kernels Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

See instructions
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
<> on Jul 25, 1997

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