Name: Aubergine with Pine Kernels
Ingredients: See instructions

When I speak of “means,” I have in view Bible-reading, private prayer, regular attendance on public worship, regular hearing of God’s Word, and regular reception of the Lord’s Supper. I lay it down as a simple matter of fact, that no one who is careless about such things must ever expect to make much progress in sanctification. I can find no record of any eminent saint who ever neglected them. They are appointed channels through which the Holy Spirit conveys fresh supplies of grace to the soul, and strengthens the work which He has begun in the inward man. Let men call this legal doctrine if they please, but I will never shrink from declaring my belief that there are no “spiritual gains without pains”… Our God is a God who works by means, and He will never bless the soul of that man who pretends to be so high and spiritual that he can get on without them.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Eggs		Eggplant	1	Servings

INGREDIENTS

See instructions

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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