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Cold Eggplant Provencale

Cold Eggplant Provencale recipe image
This French appetizer features Eggplants, sliced to rounds, Chopped parsley, Large onions, sliced thinly. It delivers aromatic, well-seasoned taste, a pleasant kick of heat. Ideal for parties, potlucks, or as a starter before the main course. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 10
Calories: 150.7
Dietary: Gluten-free
Description
This French appetizer features Eggplants, sliced to rounds, Chopped parsley, Large onions, sliced thinly. It delivers aromatic, well-seasoned taste, a pleasant kick of heat. Ideal for parties, potlucks, or as a starter before the main course. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 3 lg Eggplants, sliced to rounds
  • 1 cup Chopped parsley
  • 2 ea Large onions, sliced thinly
  • 6 lg Tomatoes, sliced
  • 2 lg Garlic cloves, minced
  • 2 ea Celery hearts, chopped
  • 2 teaspoon Currants
  • 1 teaspoon Basil
  • 1 teaspoon Peppercorns, crushed
  • 1 teaspoon Capers, chopped
Directions
  1. 1
    Black pepper 1 c Olive oil Lemon wedges Sprinkle eggplant slices with salt.
  2. 2
    Place in a large colander, cover with weight & let stand about 45 minutes.
  3. 3
    Rinse thoroughly & pat dry.
  4. 4
    Arrange half of the eggplant in a baking dish.
  5. 5
    Sprinkle with half the parsley.
  6. 6
    Arrange the onions, tomatoes, garlic, celery, currants, basil, capers, peppercorns on top.
  7. 7
    Season to taste with salt & pepper.
  8. 8
    Sprinkle with remaining parsley.
  9. 9
    Top with rest of eggplant.
  10. 10
    Pour olive oil evenly over the top.
  11. 11
    Cover with foil tightly.
  12. 12
    Bake at 275F (135&# 194;°C) for 4 hours.
  13. 13
    Remove oil & bake for another 1 hour.
  14. 14
    Let cool & then chill.
  15. 15
    Let stand at room temperature for 2 to 3 hours before serving.
  16. 16
    Garnish with lemon wedges.
  17. 17
    Joel Rapp, "Mother Earth's Vegetarian Feasts"

Nutrition Facts

Servings 10

Amount Per Serving
Calories 150.7kcal
% Daily Value *
Total Fat 0.9g2%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 38.5mg2%
Total Carbohydrate 33.8g12%
Dietary Fiber 7.1g29%
Sugars 9.8g
Protein 6.4g13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: appetizer, baking, basil, capers, celery, chopped, cloves, cold, crushed, currants, eggplant, eggplants, french, garlic, hearts, large, minced, onions, parsley, peppercorns
Read it online: https://www.chefs-mate.com/recipe/cold-eggplant-provencale/