Eggplant (Aubergine) Persillade (Julia Child'S)

• 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)

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.

eggplant, olive oil, garlic, fresh parsley, freshly grated parmesan cheese

Taken from www.food.com/recipe/eggplant-aubergine-persillade-julia-childs-205254 (may not work)