Cold Eggplant Provencale
Yield
10 servingsPrep
190 minCook
300 minReady
490 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
eggplant
large, sliced to rounds |
*
|
| 1 | cup |
parsley leaves
chopped |
|
| 2 | each |
onions
large, thinly sliced |
|
| 6 | each |
tomatoes
large, sliced |
|
| 2 | each |
garlic cloves
large, minced |
|
| 2 | each |
celery heart
chopped |
* |
| 2 | teaspoons |
currants
|
|
| 1 | teaspoon |
basil
|
*
|
| 1 | teaspoon |
peppercorns
crushed |
|
| 1 | teaspoon |
capers
chopped |
*
|
| 1 | x |
black pepper
|
*
|
| 1 | cup |
olive oil
|
|
| 1 | x |
lemon
wedges |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
eggplant
large, sliced to rounds |
*
|
| 237 | ml |
parsley leaves
chopped |
|
| 2 | each |
onions
large, thinly sliced |
|
| 6 | each |
tomatoes
large, sliced |
|
| 2 | each |
garlic cloves
large, minced |
|
| 2 | each |
celery heart
chopped |
* |
| 1E+1 | ml |
currants
|
|
| 5 | ml |
basil
|
*
|
| 5 | ml |
peppercorns
crushed |
|
| 5 | ml |
capers
chopped |
*
|
| 1 | x |
black pepper
|
*
|
| 237 | ml |
olive oil
|
|
| 1 | x |
lemon
wedges |
*
|
Directions
Sprinkle eggplant slices with salt.
Place in a large colander, cover with weight and let stand about 45 minutes.
Rinse thoroughly and 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 and 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 and bake for another 1 hour.
Let cool and then chill.
Let stand at room temperature for 2 to 3 hours before serving.
Garnish with lemon wedges.
