Aubergines en Persillade

Aubergines en Persillade Recipe - Vegetarian French Dish

Region / culture: France | Preparation time: 10 minutes | Cooking time: 20 minutes | Servings: 2-3 |

Vegetarian diet

Introduction

Aubergines en Persillade is a delightful dish that showcases the rich, creamy texture of aubergines paired with the aromatic flavors of garlic, parsley, and a blend of herbs. This recipe is a testament to the simplicity of ingredients coming together to create a dish that is both comforting and sophisticated. Perfect for a cozy dinner or as a side dish, Aubergines en Persillade is sure to impress with its depth of flavor and elegant presentation.

History

The origins of Aubergines en Persillade can be traced back to Mediterranean cuisine, where aubergines, olive oil, and garlic are staple ingredients. The term "persillade" refers to a mixture of parsley (persil in French) chopped together with seasonings, typically garlic, herbs, and oil, which is a common garnish in French cooking. This dish embodies the Mediterranean tradition of using fresh, simple ingredients to create meals that are rich in flavors and textures.

Ingredients

450 g of peeled aubergines
olive oil for frying
25 g of breadcrumbs
1 tbsp of chopped spring onions
2 garlic cloves, crushed
1 tbsp of fresh chopped thyme or oregano
2 tbsp of chopped parsley
salt

How to prepare

1. Serve 2-3. This recipe is a simple and classic way of sautéing aubergines with garlic, parsley, spring onions, and breadcrumbs.
2. The mouth-watering flavors and irresistible textures of this dish make it a lovely supper option. Serve it with a tomato salad and hot, soft rolls.
3. Cut the aubergines into large cubes.
4. Sauté the aubergines in hot olive oil, shaking the pan frequently, until they are browned all over on the outside and tender inside.
5. Place the sautéed aubergines on kitchen paper to remove excess oil and keep them warm.
6. Fry the breadcrumbs in more oil until they turn golden all over. Then, add the spring onions, garlic, and herbs to the pan. Return the aubergines to the pan.
7. Toss the ingredients over a moderately high heat until the aubergines start sizzling. Add salt to taste, then toss in the parsley. Serve the dish in a hot serving dish.

Variations

For a gluten-free version, substitute the breadcrumbs with gluten-free breadcrumbs or almond meal.
Add a sprinkle of Parmesan cheese or feta crumbles before serving for an extra flavor boost.
Incorporate other herbs such as basil or thyme for a different flavor profile.

Cooking Tips & Tricks

To ensure the best results when making Aubergines en Persillade, consider the following tips:

- Choose aubergines that are firm and have glossy, smooth skin. Avoid aubergines with soft spots or blemishes.

- Salt the aubergine cubes before cooking to draw out moisture. This helps to prevent them from becoming too oily when fried.

- Use a good quality olive oil for frying to enhance the flavor of the dish.

- Be patient when sautéing the aubergines; allow them to brown properly for the best texture and flavor.

- Fresh herbs make a significant difference in this dish, so try to use them instead of dried ones if possible.

Serving Suggestions

Aubergines en Persillade can be served as a main dish with a side of tomato salad and warm, soft rolls for a complete meal. It also pairs beautifully with grilled meats or fish for a more substantial dinner.

Cooking Techniques

The key technique in this recipe is sautéing, which involves cooking the aubergines in hot oil until they are browned and tender. Another important technique is frying the breadcrumbs to a golden color, which adds a delightful crunch to the dish.

Ingredient Substitutions

If aubergines are not available, zucchini can be used as a substitute.

- Olive oil can be replaced with another vegetable oil, though olive oil is recommended for its flavor.

- Fresh herbs are preferable, but dried herbs can be used in a pinch. Use one-third the amount when substituting dried for fresh.

Make Ahead Tips

The aubergine cubes can be salted and left to drain for up to an hour before cooking. The breadcrumb mixture can also be prepared in advance and stored in an airtight container until ready to use.

Presentation Ideas

Serve Aubergines en Persillade in a warm serving dish, garnished with extra chopped parsley and a drizzle of olive oil for an elegant presentation. A lemon wedge on the side adds a fresh touch.

Pairing Recommendations

This dish pairs wonderfully with a crisp, dry white wine such as Sauvignon Blanc or a light-bodied red wine like Pinot Noir. The acidity and fruitiness of the wine complement the rich flavors of the aubergines.

Storage and Reheating Instructions

Leftover Aubergines en Persillade can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat, adding a little olive oil to prevent sticking.

Nutrition Information

Calories per serving

A serving of Aubergines en Persillade contains approximately 180 calories. The majority of these calories come from the carbohydrates and fats in the dish.

Carbohydrates

A serving of Aubergines en Persillade contains approximately 15 grams of carbohydrates. The majority of these carbs come from the aubergines themselves, with a smaller portion contributed by the breadcrumbs and spring onions.

Fats

This dish is relatively low in fats, with most of the fat content coming from the olive oil used for frying. A serving contains about 10 grams of fat, though this can vary depending on the amount of oil absorbed during cooking.

Proteins

Aubergines en Persillade is not a high-protein dish, containing about 3 grams of protein per serving. The protein present comes primarily from the aubergines and breadcrumbs.

Vitamins and minerals

Aubergines are a good source of fiber, vitamins B1 and B6, and potassium. They also contain small amounts of other vitamins and minerals, including vitamin C, magnesium, and copper. The parsley and spring onions add additional vitamin C, vitamin K, and iron to the dish.

Alergens

This recipe contains gluten (from breadcrumbs) and may not be suitable for individuals with gluten sensitivities or celiac disease. It is also important to note that while not common, some individuals may have allergies to aubergines or other ingredients used in this dish.

Summary

Aubergines en Persillade is a moderately low-calorie dish that offers a good balance of carbohydrates and fats, with a modest amount of protein. It is rich in vitamins and minerals, making it a nutritious option for a meal or side dish.

Summary

Aubergines en Persillade is a classic Mediterranean dish that combines the creamy texture of aubergines with the aromatic flavors of garlic, parsley, and herbs. This recipe is not only delicious but also nutritious, offering a good balance of vitamins, minerals, and other nutrients. With its simple ingredients and straightforward cooking techniques, it's a versatile dish that can be enjoyed in various ways, making it a valuable addition to any home cook's repertoire.

How did I get this recipe?

The memory of discovering this recipe for the first time is a treasured one. It was many years ago, when I was just a young girl living in the countryside of France. My family had a small farm where we grew all sorts of vegetables, including beautiful aubergines. One summer day, my mother announced that we would be making a special dish called Aubergines en Persillade. I had never heard of it before, but I was eager to learn.

My mother explained that the recipe had been passed down through generations in our family, originating from a dear friend who lived in a nearby village. She had been kind enough to share her secret with us, and from that moment on, Aubergines en Persillade became a staple in our household.

The first step in making this dish was to carefully slice the aubergines and sprinkle them with salt to draw out any bitterness. As we waited for them to sweat, my mother taught me how to make the persillade, a mixture of fresh parsley, garlic, and breadcrumbs that would be used to season the aubergines.

Once the aubergines had been rinsed and dried, we sautéed them in a pan with olive oil until they were golden brown and tender. Then, we sprinkled them with the persillade and let them simmer on low heat until the flavors had melded together perfectly.

The aroma that filled our kitchen was simply divine, and I couldn't wait to taste the finished dish. When it was finally ready, my family gathered around the table to enjoy the fruits of our labor. The aubergines were soft and flavorful, with just the right amount of garlic and parsley to enhance their natural sweetness.

From that day on, Aubergines en Persillade became one of my favorite dishes to make. I would often prepare it for special occasions, impressing friends and family with my culinary skills. Over the years, I have refined the recipe, adding my own personal touches and experimenting with different ingredients to make it truly my own.

Now, as I sit in my kitchen, surrounded by memories of the past, I can't help but feel grateful for the simple pleasures in life - like a delicious dish made with love and shared with those we hold dear. The recipe for Aubergines en Persillade may have come from a friend in a distant village, but it has become a part of me, a reminder of where I come from and the traditions that have shaped me into the cook I am today.

As I take a bite of the tender aubergines, flavored with the familiar taste of parsley and garlic, I am transported back to that summer day so long ago. The sun was shining, the birds were singing, and my mother's hands guided mine as we cooked together in perfect harmony. That memory will always hold a special place in my heart, a reminder of the love and connection that food has the power to create.

So I will continue to make Aubergines en Persillade, sharing the recipe with anyone who is willing to listen. Because food is more than just sustenance - it is a conduit for love, a way to bring people together and create lasting memories. And for that, I am eternally grateful.