Eggplant (Aubergine) Persillade (Julia Child's)

Total Time
10 mins
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.

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  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.