Eggplant (Aubergine) Persillade (Julia Child's) Recipe

Posted by
Rate It!
Eggplant (Aubergine) Persillade (Julia Child's)
Add your photo!
Count
Calories
Minutes

Ingredients:

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.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 158.21 Kcal (662 kJ)
Calories from fat 117.03 Kcal
% Daily Value*
Total Fat 13g 20%
Cholesterol 11mg 4%
Sodium 194.77mg 8%
Potassium 213.74mg 5%
Total Carbs 5.62g 2%
Sugars 3.22g 13%
Dietary Fiber 2.41g 10%
Protein 5.68g 11%
Vitamin C 6.5mg 11%
Iron 0.4mg 2%
Calcium 152.1mg 15%
Amount Per 100 g
Calories 154.12 Kcal (645 kJ)
Calories from fat 114.01 Kcal
% Daily Value*
Total Fat 12.67g 20%
Cholesterol 10.72mg 4%
Sodium 189.74mg 8%
Potassium 208.22mg 5%
Total Carbs 5.47g 2%
Sugars 3.14g 13%
Dietary Fiber 2.35g 10%
Protein 5.53g 11%
Vitamin C 6.3mg 11%
Iron 0.3mg 2%
Calcium 148.2mg 15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Construct & Analyze
Your Recipe

Recipe Tags

Weightwatchers Points

  • 3.8
    Points
  • 4
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Share Recipe

Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top