Eggplant Aubergine Persillade Julia Childs Recipes

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JULIA CHILD'S EGGPLANT-WALNUT DIP



Julia Child's Eggplant-Walnut Dip image

This recipe from the second volume of "Mastering the Art of French Cooking" is nontraditional but very Julia Child, with her famous love of cocktail snacks. Caviar d'aubergines, fluffy eggplant caviar, is popular in the South of France, but this one contains raw ginger and hot sauce, two of the least-French ingredients imaginable. Feel free to tinker with the spices (cumin and coriander are also good) and the heat level. This dip ripens very well over a few days in the refrigerator. Taste and re-season before serving.

Provided by Julia Moskin

Categories     dips and spreads, appetizer

Time 45m

Yield About 4 cups

Number Of Ingredients 8

2 firm, shiny eggplants (about 2 pounds total)
1 cup finely chopped toasted walnuts
1 to 3 garlic cloves, smashed, peeled and minced or put through a press
1 teaspoon freshly grated ginger
1/4 teaspoon ground allspice (or another warm spice or spice blend, like cinnamon, coriander or garam masala)
Salt and freshly ground black pepper
Hot sauce, such as Tabasco
5 to 8 tablespoons extra-virgin olive oil

Steps:

  • Heat oven to 425 degrees. Cut green caps off eggplants and place them whole in a baking dish. Bake until very soft and collapsing, 30 to 35 minutes. When cool enough to handle, scrape flesh into the bowl of a mixer (or use a hand mixer).
  • Beat at high speed for about two minutes, until smooth and fluffy. Add walnuts, garlic, ginger, allspice, two big pinches of salt and one of pepper. Shake in a few dashes of hot sauce. Mix well.
  • With the mixer running, gradually drizzle in oil, as if making mayonnaise, just until mixture is emulsified and creamy. Stop, taste and adjust the seasonings with salt, pepper and hot sauce. If desired, beat in remaining olive oil.
  • Serve immediately, or cover and refrigerate for up to one week.

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

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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