Cold Sesame Noodles
INGREDIENTS:
3 lg Eggplants, sliced to rounds 1 ts Basil
1 c Chopped parsley 1 ts Peppercorns, crushed
2 ea Large onions, sliced thinly 1 ts Capers, chopped
6 lg Tomatoes, sliced Black pepper
2 lg Garlic cloves, minced 1 c Olive oil
2 ea Celery hearts, chopped Lemon wedges
2 ts Currants
3 lg Eggplants, sliced to rounds 1 ts Basil
1 c Chopped parsley 1 ts Peppercorns, crushed
2 ea Large onions, sliced thinly 1 ts Capers, chopped
6 lg Tomatoes, sliced Black pepper
2 lg Garlic cloves, minced 1 c Olive oil
2 ea Celery hearts, chopped Lemon wedges
2 ts Currants
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"
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"