Side Pannel
Cold Eggplant Provencale
Cold Eggplant Provencale
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetarian
Ingredients List
- 3 lg Eggplants, sliced to rounds
- 1 c Chopped parsley
- 2 Large onions, sliced thinly
- 6 lg Tomatoes, sliced
- 2 lg Garlic cloves, minced
- 2 Celery hearts, chopped
- 2 ts Currants
- 1 ts Basil
- 1 ts Peppercorns, crushed
- 1 ts Capers, chopped
- Black pepper
- 1 c Olive oil
- Lemon wedges
Directions
Sprinkle eggplant slices with salt. Place in a large colander, cover with
weight & let stand about 45 minutes. Rinse thoroughly & pat dry.
Arrange half of the eggplant in a baking dish. Sprinkle with half the
parsley. Arrange the onions, tomatoes, garlic, celery, currants, basil,
capers, peppercorns on top. Season to taste with salt & pepper. Sprinkle
with remaining parsley. Top with rest of eggplant. Pour olive oil evenly
over the top. Cover with foil tightly.
Bake at 275F for 4 hours. Remove oil & bake for another 1 hour.
Let cool & then chill. Let stand at room temperature for 2 to 3 hours
before serving. Garnish with lemon wedges.
Joel Rapp, "Mother Earth's Vegetarian Feasts"
weight & let stand about 45 minutes. Rinse thoroughly & pat dry.
Arrange half of the eggplant in a baking dish. Sprinkle with half the
parsley. Arrange the onions, tomatoes, garlic, celery, currants, basil,
capers, peppercorns on top. Season to taste with salt & pepper. Sprinkle
with remaining parsley. Top with rest of eggplant. Pour olive oil evenly
over the top. Cover with foil tightly.
Bake at 275F for 4 hours. Remove oil & bake for another 1 hour.
Let cool & then chill. Let stand at room temperature for 2 to 3 hours
before serving. Garnish with lemon wedges.
Joel Rapp, "Mother Earth's Vegetarian Feasts"
Tweet