Eggplant (Aubergine) Persillade (Julia Child'S)

1. 1

   Peel eggplant and cut into half-inch dice.

2. 2

   (If you wish, salt cubes with 1/2 t salt, let drain for 20 minutes, then dry in a towel--optional).

3. 3

   Film large (preferably nonstick) skillet with the olive oil.

4. 4

   Saute eggplant cubes over medium-high heat for 4-5 minutes, until tender.

5. 5

   Add minced garlic and toss for a couple of minutes.

6. 6

   Add parsley only at the last minute and toss before serving.

7. 7

   Fine alone (hot or cold) as a side dish, or serve over prepared spaghetti squash.

8. 8

   May toss with optional parmesan cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.