Cold Eggplant Provencale
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Cold Eggplant Provencale

 

Tian d’aubergines (also known as Provencal Aubergine Gratin) is a provencal (provetial) french soup, cold or hot it is a shallow gratin (tian) and is one of the many traditional savory aubergines or eggplant by another name.  

Serve hot, or later warm, or with or without bread

Directions

  • 3 lg Eggplants, sliced to rounds

    1 c Chopped parsley

    2 ea Large onions, sliced thinly

    6 lg Tomatoes, sliced

    2 lg Garlic cloves, minced

    2 ea 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

     

    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"

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