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 Recipe #162765 to recommend it instead."
 
Download
photo by PaulaG photo by PaulaG
photo by PaulaG
photo by Dr.JenLeddy photo by Dr.JenLeddy
photo by Sharon123 photo by Sharon123
photo by BarbryT photo by BarbryT
Ready In:
20mins
Ingredients:
5
Serves:
4-6
Advertisement

ingredients

Advertisement

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.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. This was a winning recipe and something I will make again. I did not have the fresh parsley; however, did have fresh basil and with all the garlic I went ahead and substituted the fresh basil. It was served on top of recipe #162765 as suggested with a side salad for a delicious and healthy meal. Made for *Aussie Swap*
     
  2. This recipe was a miss in my family served over spaghetti squash, 5 adults came to dinner, 1 liked it. I made it exactly per the recipe except I added some green onions. I plan to puree it down finer and add it to marinara to use up the leftovers.
     
  3. Easy to make and very tasty. Instead of Parmesan, I added a drop of Balsamic and another of lemon juice which softened the aubergine nicely without affecting the flavor too much. Also I lightened up the oil using equal quantities of sunflower and olive which is sacrilege I know but I still preferred it that way.
     
  4. This was not for us - I chopped and soaked the eggplant in water for 20 minutes while the spaghetti squash was cooking. I didn't peel the eggplant (never do) and we just felt that the dish was too bitter in this recipe for our tastes.
     
  5. Sim;le and easy, this was great over whole wheat spaghetti! I bet it's even better over spaghetti squash! Thanks Barbara!
     
Advertisement

RECIPE SUBMITTED BY

<p>&nbsp;</p> 8724194"
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes