Julia Child's Eggplant Persillade

Ingredients

• Eggplant

  Raw

  1 cup, cubes or 82g

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Garlic

  Raw

  2 cloves, minced or 6g

• Parsley

  Raw

  6 tbsp or 23g

• Parmesan cheese

  Shredded

  1 cup or 80g

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.