Eggplant (Aubergine) Persillade (Julia Child's)

Recipe by BarbryT
READY IN: 20mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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