Julia Childs Eggplant Pizzas Recipe Tranches Daubergine á Litalienne Low Carb Gluten Free Meatless
EGGPLANT (AUBERGINE) PERSILLADE (JULIA CHILD'S)
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
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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- Cut off both ends of the eggplant; then cut it into ½-inch thick slices.Put the eggplant slices on a double layer of paper towels (or place in a strainer), sprinkle both sides generously with salt. Let the eggplant sit with the salt on it for about 30 minutes to draw out the liquid.After about 15 minutes, preheat oven to 375 degrees F.After the eggplant drained for at least 30 minutes, rinse the salt off well, under cool water. Pat the eggplant dry with paper towels.
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