Eggplant Aubergine Persillade Julia Child's

A tribute to the timeless mastery of Julia Child, this Eggplant Aubergine Persillade recipe is a simple yet elegant celebration of bold Mediterranean flavors. Tender, golden-brown slices of eggplant are infused with garlic and parsley in the classic French persillade technique, creating a side dish that dances with freshness and zest. The dish is elevated further with the optional use of indulgent grated Parmesan and a bright drizzle of lemon juice. Perfect for serving over rice, pasta, or with crusty bread, this quick-to-make recipe (ready in just 45 minutes) strikes the ideal balance between rustic comfort and culinary sophistication. Transform humble eggplants into a stunning dish fit for everyday meals or special gatherings! Keywords: Julia Child, Eggplant Aubergine Persillade, French recipe, Mediterranean flavors, garlic parsley topping, vegetarian side dish.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 medium eggplant (aubergine)
• 1 tablespoon kosher salt
• 3 tablespoons olive oil
• 2 tablespoons unsalted butter
• 3 cloves garlic, finely minced
• 2 tablespoons fresh parsley, finely chopped
• 0.5 teaspoon freshly ground black pepper
• 1 teaspoon lemon juice
• 2 tablespoons optional grated Parmesan cheese

Directions

Step 1

Slice eggplants into ½ inch thick rounds. Spread the slices out on a large baking sheet or cutting board and sprinkle both sides generously with kosher salt. Let the eggplant sit for 15 minutes to draw out moisture.

Step 2

While waiting, prepare the persillade by combining the minced garlic and chopped parsley in a small bowl. Set aside.

Step 3

After 15 minutes, use a clean kitchen towel or paper towels to press and pat the eggplant slices dry, removing the excess moisture and salt.

Step 4

Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large skillet over medium heat. Working in batches, add the eggplant slices in a single layer. Cook each side for about 3–4 minutes until golden brown and tender. Add more olive oil and butter as needed for subsequent batches. Remove cooked slices to a plate lined with paper towels.

Step 5

Once all the eggplant slices are cooked, lower the heat slightly and return all the slices to the skillet. Sprinkle the garlic and parsley persillade over the eggplant and toss gently to coat. Let it cook for another 2 minutes, allowing the flavors to meld.

Step 6

Season with freshly ground black pepper and drizzle with lemon juice. If using Parmesan, sprinkle it over the top before serving.

Step 7

Serve the Eggplant Aubergine Persillade warm as a side dish or over rice, pasta, or crusty bread as a main course.

Nutrition Facts

Serving size	(707.2g)

Amount per serving	% Daily Value*
Calories	793.3

Total Fat 70.0g	0%
Saturated Fat 22.5g	0%
Polyunsaturated Fat 4.0g
Cholesterol 70mg	0%
Sodium 1946.2mg	0%
Total Carbohydrate 40.2g	0%
Dietary Fiber 18.9g	0%
Total Sugars 21.4g
Protein 10.7g	0%

Vitamin D 0IU	0%
Calcium 208.9mg	0%
Iron 2.6mg	0%
Potassium 1511.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 75.6%

Protein: 5.1%

Carbs: 19.3%