Eggplant (Aubergine) Persillade (Julia Child's)

“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.”
READY IN:
20mins
SERVES:
4-6
UNITS:
US

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.

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