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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