Eggplant (Aubergine) Persillade (Julia Child's)

Total Time
20mins
Prep 10 mins
Cook 10 mins

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.

Ingredients Nutrition

Directions

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

5 5

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*

1 5

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.

5 5

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.