Aubergine With Pine Kernels

INGREDIENTS

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
<dwill@iafrica.com> on Jul 25, 1997

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