Это предварительный просмотр рецепта "Cold Eggplant Provencale".

Рецепт Cold Eggplant Provencale
by Global Cookbook

Cold Eggplant Provencale
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Ингредиенты

  • 3 lrg Eggplants, sliced to rounds
  • 1 c. Minced parsley
  • 2 lrg onions, sliced thinly
  • 6 lrg Tomatoes, sliced
  • 2 lrg Garlic cloves, chopped
  • 2 x Celery hearts, minced
  • 2 tsp Currants
  • 1 tsp Basil
  • 1 tsp Peppercorns, crushed
  • 1 tsp Capers, minced Black pepper
  • 1 c. Extra virgin olive oil Lemon wedges

Инструкции

  1. Sprinkle eggplant slices with salt. Place in a large colander, cover with weight & let stand about 45 min. Rinse thoroughly & pat dry.
  2. 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 extra virgin olive oil proportionately over the top. Cover with foil tightly.
  3. Bake at 275F for 4 hrs. Remove oil & bake for another 1 hour.
  4. Let cold & then chill. Let stand at room temperature for 2 to 3 hrs before serving. Garnish with lemon wedges.