Julia Childs Eggplant Puree With Garlic Sesame And Lemon Recipes

ROASTED EGGPLANT WITH GARLIC AND HERBS

Steps:

• Put the eggplant pieces in a large colander and sprinkle all over with the 2 tablespoons kosher salt. Set in the sink to drain for about 30 minutes.
• Preheat oven to 425 degrees F.
• Put a baking sheet in the oven to heat for 10 minutes.
• Meanwhile, peel and finely chop the shallot and garlic, and push to the side of the cutting board. Chop the parsley, then draw the shallots and garlic in with the herbs and chop them together, until finely chopped. Stir the aromatics and walnut oil together in a serving bowl.
• Toss the purged eggplant with the olive oil and pepper. Carefully remove the hot baking sheet from the oven and brush or drizzle with olive oil. Spread the eggplant out on the pan and return to the oven. Roast until the eggplant is tender yet firm and rich brown, about 30 minutes. Remove from the oven, toss with garlic and herbs. Serve right away or at room temperature.

JULIA CHILD'S EGGPLANT-WALNUT DIP

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 PUREE RECIPE BY TASTY

Steps:

• Scoop out flesh of roasted eggplant into a medium sized mixing bowl.
• Add the garlic, lemon, salt, and olive oil. Mash together with a fork until loose puree forms.
• Garnish with parsley, sumac, and more olive oil.
• Enjoy!

EGGPLANT (AUBERGINE) PERSILLADE (JULIA CHILD'S)

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.