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    You are in: Home / Recipes / Eggplant (Aubergine) Persillade (Julia Child's) Recipe
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    Eggplant (Aubergine) Persillade (Julia Child's)

    Eggplant (Aubergine) Persillade (Julia Child's). Photo by PaulaG

    1/4 Photos of Eggplant (Aubergine) Persillade (Julia Child's)

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    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    BarbryT's Note:

    From Julia Child and More Company. She suggests serving over prepared spaghetti squash (and suggests steaming the squash as the easiest method). I am persuaded by the reviews of Properly Prepared Spaghetti Squash to recommend it instead.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Peel eggplant and cut into half-inch dice.
    2. 2
      (If you wish, salt cubes with 1/2 t salt, let drain for 20 minutes, then dry in a towel--optional).
    3. 3
      Film large (preferably nonstick) skillet with the olive oil.
    4. 4
      Saute eggplant cubes over medium-high heat for 4-5 minutes, until tender.
    5. 5
      Add minced garlic and toss for a couple of minutes.
    6. 6
      Add parsley only at the last minute and toss before serving.
    7. 7
      Fine alone (hot or cold) as a side dish, or serve over prepared spaghetti squash.
    8. 8
      May toss with optional parmesan cheese.

    Ratings & Reviews:

    • on October 31, 2009

      55

      This was a winning recipe and something I will make again. I did not have the fresh parsley; however, did have fresh basil and with all the garlic I went ahead and substituted the fresh basil. It was served on top of Properly Prepared Spaghetti Squash as suggested with a side salad for a delicious and healthy meal. Made for *Aussie Swap*

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 18, 2012

      15

      This recipe was a miss in my family served over spaghetti squash, 5 adults came to dinner, 1 liked it. I made it exactly per the recipe except I added some green onions. I plan to puree it down finer and add it to marinara to use up the leftovers.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 04, 2010

      55

      Easy to make and very tasty. Instead of Parmesan, I added a drop of Balsamic and another of lemon juice which softened the aubergine nicely without affecting the flavor too much. Also I lightened up the oil using equal quantities of sunflower and olive which is sacrilege I know but I still preferred it that way.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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    Nutritional Facts for Eggplant (Aubergine) Persillade (Julia Child's)

    Serving Size: 1 (113 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 156.6
     
    Calories from Fat 124
    79%
    Total Fat 13.8 g
    21%
    Saturated Fat 1.9 g
    9%
    Cholesterol 0.0 mg
    0%
    Sodium 5.9 mg
    0%
    Total Carbohydrate 8.7 g
    2%
    Dietary Fiber 4.8 g
    19%
    Sugars 3.2 g
    13%
    Protein 1.6 g
    3%

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