Eggplant (Aubergine) Persillade (Julia Child's) |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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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:
1 medium eggplant |
4 tablespoons olive oil (or more if needed) |
2 large garlic cloves, minced (or to taste) |
5 -6 tablespoons fresh parsley, finely chopped |
1/2-1 cup freshly grated parmesan cheese (optional) |
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.
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