Best Julia Childs Eggplant Puree With Garlic Sesame And Lemon Recipes

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EGGPLANT (AUBERGINE) PERSILLADE (JULIA CHILD'S)



Eggplant (Aubergine) Persillade (Julia Child's) image

From Julia Child and More Company. She suggests serving over prepared spaghetti squash (and suggests steaming the squash as the easiest method). I am persuaded by the reviews of Recipe #162765 to recommend it instead.

Provided by BarbryT

Categories     Vegetable

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 5

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)

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.

Nutrition Facts : Calories 156.6, Fat 13.8, SaturatedFat 1.9, Sodium 6, Carbohydrate 8.7, Fiber 4.8, Sugar 3.3, Protein 1.6

JULIA CHILD'S EGGPLANT PUREE WITH GARLIC, SESAME AND LEMON



Julia Child's Eggplant Puree With Garlic, Sesame and Lemon image

Inspired by a recipe in Julia Child's "From Julia Child's Kitchen." May be used hot as a side dish, or cold as a dip.

Provided by Marissa Lynn

Categories     Vegetable

Time 50m

Yield 2 cups

Number Of Ingredients 7

1 firm shiny medium sized eggplant (about 1 pound)
3 tablespoons olive oil
1 -2 garlic clove, pureed
salt and pepper
1/2 a lemon, juice of
1 tablespoon fresh minced parsley
1/4 cup sesame seed paste

Steps:

  • Preheat oven to 425 degrees F. Pierce eggplant 2 or 3 times on each side with a knife and place in an oiled baking dish. Put dish into oven on middle rack, baking 25-35 minutes, until thoroughly soft to the touch.
  • Once the eggplant has cooled some, cut open and scrape out the flesh. Saute the flesh with olive oil and garlic to get rid of excess moisture.
  • Place the sauteed eggplant into a food processor. Beat in the sesame seed paste, salt, pepper, and lemon juice. You may add a little more olive oil if the paste is too thick. Fold in chopped parsley and transfer to serving dish.

Nutrition Facts : Calories 239.8, Fat 20.7, SaturatedFat 2.9, Sodium 6.4, Carbohydrate 14.7, Fiber 7.9, Sugar 5.7, Protein 2.5

EGGPLANT SAUTEED WITH OIL AND GARLIC



Eggplant Sauteed With Oil and Garlic image

This is my favorite way to enjoy eggplant, and comes from Julia Child's Kitchen -- known as "Puree D'Aubergine A L'ail". This is the first recipe I have posted, and is in response to a request... so I hope you enjoy!! :)

Provided by Pianolady

Categories     Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb eggplant, firm and shiny
3 tablespoons olive oil
2 cloves garlic, pureed
salt, to taste
pepper, to taste
1/2 lemon, juice of
2 tablespoons parsley, minced

Steps:

  • Bake the eggplant: Pierce 2 or 3 places with a sharp knife on one side and then the other.
  • Place in an oiled baking dish in the middle of a 425F oven for 25- 30 minutes until thoroughly soft to the touch.
  • --or-- Steam the eggplant: Place eggplant in a vegetable rack or sieve and set in a pan of boiling water, not letting the water tough the eggplant; cover tightly and steam 15 to 20 minutes or longer, depending on the size.
  • Be careful not to overcook.
  • When the eggplant is soft all over, cut in half lengthwise and scrape the flesh from the skin.
  • Heat the olive oil in a frying pan, add the garlic and cook slowly a minute; then add the eggplant.
  • Beat and stir with a wooden spoon for several minutes to break the eggplant meat into a puree.
  • Beat in salt and pepper to taste, then add drops of lemon juice, to taste.
  • May be cooked in advance: Just before serving, reheat and fold in the parsley, and turn into a hot vegetable dish.
  • Enjoy!

Nutrition Facts : Calories 121, Fat 10.4, SaturatedFat 1.4, Sodium 3.9, Carbohydrate 7.5, Fiber 4, Sugar 2.9, Protein 1.3

JULIA CHILD'S PUREE OF RICE AND TURNIPS WITH HERBS AND GARLIC



Julia Child's Puree of Rice and Turnips With Herbs and Garlic image

From Mastering the Art of French Cooking, 1970. "Unless your friends know that Freneuse is Turnipville, on one of the serpentine twists of the Seine northwest of Paris, they will have ot other cule to identify this marvelous mixture. Serve it with red meats, pork, sausages, chops, goose, and ducklings" I can tell you from my personal experience how drop dead delicious this is. People will never guess the ingredients! Enjoy! T.J.

Provided by davinandkennard

Categories     Rice

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 cups milk, if needed (or more)
1 cup rice
1/2 teaspoon salt
2 tablespoons butter
3 large garlic cloves
1/4 teaspoon italian seasoning
4 large turnips, peeled and roughly chopped
salt
white pepper
3 tablespoons butter or 3 tablespoons heavy cream
3 tablespoons minced parsley

Steps:

  • Bring the milk to a simmer, add the rice, salt, butter, garlic and seasonings.
  • Simmer stirring occasionally for 10 minutes, until the rice is partially tender.
  • Stir in the turnips, adding more milk if necessary to submerge the vegetables.
  • Cover and simmer for 15 minutes stirring occasionally until the turnips are tender.
  • The liquid should almost be absorbed.
  • Puree in a food mill or a food processor.
  • Shortly before serving, reheat, stirring.
  • Carefully correct seasonings.
  • Stir in the butter or cream by spoonfuls.
  • Turn into a hot serving dish and sprinkle with parsley.

Nutrition Facts : Calories 437.1, Fat 19.4, SaturatedFat 12, Cholesterol 55.2, Sodium 602.4, Carbohydrate 57.2, Fiber 4.1, Sugar 7, Protein 9.3

JULIA CHILD'S PUREE OF PUMPKIN AND WHITE BEANS (ADAPTED)



Julia Child's Puree of Pumpkin and White Beans (Adapted) image

I have adapted this wonderful recipe to make it easier to make while retaining all of Julia's wonderful flavors. One of our local stores actually carries pre-made mirepoix (the first three ingredients)

Provided by davinandkennard

Categories     Beans

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 15

1/2 cup diced onion
1/2 cup diced celery
1/4 cup diced carrot
6 tablespoons butter
2 lbs frozen yellow squash
2 mashed garlic cloves
1 bay leaf
1/8 teaspoon thyme
1/2 teaspoon salt
2 1/2 cups drained cannellini beans
2 eggs
1/2 cup heavy cream
1/2 cup grated swiss cheese
salt
white pepper

Steps:

  • Preheat the oven to 425.
  • Cook the first three ingredients in 3 Tbsp butter until tender.
  • Add the garlic, herbs, and 1/4 cup water.
  • Boil slowly until the liquid has evaporated.
  • Remove the bay leaf.
  • Pulse the squash and beans with the the onions, celery, and carrots in a food processor until you have a puree.
  • Beat in the eggs, cream and all but 2 Tbsp of the cheese.
  • Salt and pepper to taste.
  • Use 1 Tbsp butter to butter a oven proof casserole.
  • Spoon in the puree.
  • Dot the top with the remaining cheese and butter.
  • Bake for 30 minutes in the upper third of the oven.
  • The puree should be bubbling and the top brown.

Nutrition Facts : Calories 539.2, Fat 35.3, SaturatedFat 21.1, Cholesterol 204.7, Sodium 523.6, Carbohydrate 38.6, Fiber 9.5, Sugar 4.9, Protein 20.8

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