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

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

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Eggplant (Aubergine) Persillade (Julia Child's)

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Ingredients:

Serving

1 medium eggplant
4 tbsp olive oil (or more if needed)
2 large garlic cloves, minced (or to taste)
5 -6 tbsp fresh parsley, finely chopped
1/2-1 cup freshly grated parmesan cheese (optional)

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	158.21 Kcal (662 kJ)
Calories from fat	117.03 Kcal
		% Daily Value*
Total Fat	13g	20%
Cholesterol	11mg	4%
Sodium	194.77mg	8%
Potassium	213.74mg	5%
Total Carbs	5.62g	2%
Sugars	3.22g	13%
Dietary Fiber	2.41g	10%
Protein	5.68g	11%
Vitamin C	6.5mg	11%
Iron	0.4mg	2%
Calcium	152.1mg	15%

Amount Per 100 g
Calories	154.12 Kcal (645 kJ)
Calories from fat	114.01 Kcal
		% Daily Value*
Total Fat	12.67g	20%
Cholesterol	10.72mg	4%
Sodium	189.74mg	8%
Potassium	208.22mg	5%
Total Carbs	5.47g	2%
Sugars	3.14g	13%
Dietary Fiber	2.35g	10%
Protein	5.53g	11%
Vitamin C	6.3mg	11%
Iron	0.3mg	2%
Calcium	148.2mg	15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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