Name: Aubergines en Persillade (Sauté Eggplant with Parsley & Breadcrumbs)
Yield: Serves 4-6
Cuisine: French
Ingredients: 2 large eggplants, cut into 2cm dice; 120-150 ml olive oil; salt and freshly ground white pepper; ½ cup finely chopped curly-leaf parsley; 1 cup fresh light sourdough breadcrumbs; 3 eschalots, finely diced; 200 g large mushrooms, stalks removed and caps cut into 1cm-thick slices

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

French

By Damien Pignolet

Published 2005

About

This dish is simple but should have its final baking just before serving for the best results. Serve with grilled lamb, quail, red mullet or rock cod.

Ingredients

2 large eggplants, cut into 2cm dice
salt and freshly ground white pepper
120-150 ml olive oil

Method

Generously scatter the eggplant with salt and toss well then place in a colander to drain, weighted down with a plate, for 30-45 minutes. Rinse quickly and dry thoroughly with kitchen paper.
Sauté the eggplant in two or three batches, using no more than 30ml of oil per batch. Transfer to a bowl, season with pepper and taste, adding more salt if required.