Julia Childs Eggplant Pizzas Recipe Tranches Daubergine á Litalienne Low Carb Gluten Free Meatless Food

EGGPLANT (AUBERGINE) PERSILLADE (JULIA CHILD'S)

Eggplant (Aubergine) Persillade (Julia Child's) image

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.

Provided by BarbryT

Categories Vegetable

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 5

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)

Steps:

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.

Nutrition Facts : Calories 156.6, Fat 13.8, SaturatedFat 1.9, Sodium 6, Carbohydrate 8.7, Fiber 4.8, Sugar 3.3, Protein 1.6

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