Free Recipe Cold Eggplant Provencale
Recipe Type: V Recipes
Recipe Preparation: bake
Cooking Ingredients for Cold Eggplant Provencale Recipe
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
Cold Eggplant Provencale Preparation
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 From Gemini”s MASSIVE MealMaster collection
Cooking Temperature:
Recipe Serves: 10
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