Eggplant (aubergine) Persillade (julia Child's)

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 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)

Recipe

• 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.