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Nutrition Facts
Serving Size 1 (169g) Recipe makes 4 servings
Calories 156
Calories from Fat 124		(79%)
Amount Per Serving		%DV
	Total Fat 13.8g	21%
	Saturated Fat 1.9g	9%
	Monounsaturated Fat 9.9g
	Polyunsaturated Fat 1.5g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 5mg		0%
Potassium 348mg		9%
Total Carbohydrate 8.7g		2%
	Dietary Fiber 4.9g	19%
	Sugars 3.3g
Protein 1.6g		3%
detailed view... how is this calculated?

Eggplant (Aubergine) Persillade (Julia Child's)

Recipe #205254 | 20 min | 10 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: BarbryT
Jan 13, 2007

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.

SERVES 4 -6 (change servings and units)

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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Featured Reviews for This Recipe

From: PaulaG

On Oct 31, 2009

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 Properly Prepared Spaghetti Squash as suggested with a side salad for a delicious and healthy meal. Made for Aussie Swap

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From: Sharon123

On Aug 24, 2008

Sim;le and easy, this was great over whole wheat spaghetti! I bet it's even better over spaghetti squash! Thanks Barbara!

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From: ElaineAnn

On Apr 3, 2007

Made as posted (including salting, draining, and drying) and served over Properly Prepared Spaghetti Squash #162765 as recommended. I opted to use the 1/2 cup parmesan. Great tasting meatless meal for Lent. I'll be making this again. Made for Please Review My Recipe Tag. Thanks so much for posting Barbry!

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From: Brooke the Cook in WI

On Sep 17, 2008

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.

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