Aubergines en Persillades Sautées – by Julia Child

Preparing the Aubergines

2 lb shiny firm unblemished aubergines
1 1/2 tsp salt
a 5pt bowl of water
a colander
paper towels

Peel the aubergines, cut into lengthwise slices 3/4 inch thick, cut slices into 3/4 inch strips, and the strips into 3/4 inch cubes. Toss in a bowl with the salt and let stand 20 – 30 minutes. Just before sautéing, drain in colander and pat dry in paper towels.

Sautéing the aubergines

Olive oil or cooking oil
a frying pan

Pour a 1/8 inch layer of oil into the pan and heat until very hot but not smoking. Add enough aubergine to make 1 layer. Toss and turn the aubergine frequently, shaking and swirling the pan by its handle. Sauté for 5-8 minutes until aubergine is tender and very lightly browned. Drain in colander and return any accumulated oil from bowl to frying pan. Continue with the rest of the aubergine until it is all done.

The persillade

3 tbsp coarse dry breadcrumbs
3 tbsp minced shallots of spring onions
1-2 large cloves of garlic mashed or finely minced
3 tbsp fresh chopped parsley
Optional other herbs such as thyme, basil or oregano

Add more oil to the pan to make about 2 tablespoons. Heat to very hot, add the breadcrumbs, and toss for a minute or two until slightly brown. Then add the shallots or spring onions and garlic and toss a moment more. Just before serving, reheat the pan with breadcrumbs mixture and add the aubergine. Toss over moderately high heat until aubergine is sizzling. Toss with parsley and optional herbs and then serve immediately.


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