Cold Eggplant Provencale Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
3 large: Eggplants, sliced to rounds
1 cup: Chopped parsley,
2 each: Large onions, sliced thinly
6 large: Tomatoes, sliced
2 large: Garlic cloves, minced
2 each: Celery hearts, chopped
2 tsp: Currants,
1 tsp: Basil,
1 tsp: Peppercorns, crushed
1 tsp: Capers, chopped
Black pepper,
1 cup: 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 Earths Vegetarian Feasts"
Source from luhu.jp
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 Earths Vegetarian Feasts"
Source from luhu.jp
Tags
Vegetarian