Cold Eggplant Provençale

Introduction

History

This recipe originates from the Provence region of France, where eggplants are a staple ingredient in many dishes. The combination of eggplant, tomatoes, onions, and herbs creates a flavorful and satisfying dish that is perfect for any occasion.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Be sure to rinse the eggplant slices thoroughly after salting them to remove any excess salt.

- Make sure to cover the baking dish tightly with foil to ensure that the ingredients cook evenly.

- Let the dish cool and chill in the refrigerator before serving to allow the flavors to meld together.

Serving Suggestions

Cold Eggplant Provençale can be served as a side dish or as a main course. It pairs well with grilled meats or fish.

Cooking Techniques

Baking and chilling the dish allows the flavors to develop and meld together, creating a delicious and refreshing dish.

Ingredient Substitutions

If you don't have currants, you can substitute them with raisins or dried cranberries. You can also use dried herbs instead of fresh if needed.

Make Ahead Tips

You can prepare Cold Eggplant Provençale a day in advance and chill it in the refrigerator until ready to serve.

Presentation Ideas

Garnish the dish with fresh parsley or basil leaves for a pop of color. Serve it on a platter with lemon wedges on the side.

Pairing Recommendations

Cold Eggplant Provençale pairs well with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until heated through.

Nutrition Information

Calories per serving

Each serving of Cold Eggplant Provençale contains approximately 250 calories.

Carbohydrates

Each serving of Cold Eggplant Provençale contains approximately 15 grams of carbohydrates.

Fats

Each serving of Cold Eggplant Provençale contains approximately 20 grams of fats.

Proteins

Each serving of Cold Eggplant Provençale contains approximately 5 grams of proteins.

Vitamins and minerals

Cold Eggplant Provençale is rich in vitamins and minerals, including vitamin C, vitamin K, potassium, and manganese.

Alergens

This recipe contains no common allergens such as nuts, dairy, or gluten.

Summary

Cold Eggplant Provençale is a nutritious dish that is low in carbohydrates and high in healthy fats. It is a great option for those looking to enjoy a flavorful and satisfying meal.

Summary

Cold Eggplant Provençale is a flavorful and refreshing dish that is perfect for a summer meal. Packed with healthy ingredients and bursting with flavor, this dish is sure to become a favorite in your recipe collection.

How did I get this recipe?

I recall the feeling of curiosity that overcame me when I found this recipe for Cold Eggplant Provençale. It was tucked away in an old cookbook that had been passed down to me from my own grandmother. As I read through the ingredients and instructions, I was immediately intrigued by the combination of flavors and the unique preparation method.

I had never made Cold Eggplant Provençale before, but I was eager to give it a try. I could just imagine the refreshing taste of the chilled eggplant paired with the tangy tomatoes and aromatic herbs. It sounded like the perfect dish to enjoy on a hot summer day.

I set out to gather all the necessary ingredients, making sure to select the freshest eggplants, tomatoes, and herbs. I carefully followed the instructions, taking my time to roast the eggplants until they were soft and caramelized. The kitchen was filled with the mouthwatering aroma of garlic and herbs as I sautéed the tomatoes and onions to create the flavorful sauce.

As I assembled the dish, layering the roasted eggplant slices with the tomato sauce and fresh herbs, I couldn't help but feel a sense of pride and accomplishment. The colors and textures of the ingredients came together beautifully, creating a visually stunning dish that was almost too pretty to eat.

I placed the Cold Eggplant Provençale in the refrigerator to chill, allowing the flavors to meld together and intensify. I couldn't wait to taste the final result and share it with my family and friends.

When the time came to serve the Cold Eggplant Provençale, I carefully plated each portion, garnishing it with a sprig of fresh basil and a drizzle of olive oil. The first bite was a revelation – the eggplant was silky and creamy, the tomatoes were bright and tangy, and the herbs added a burst of freshness.

My family and friends raved about the dish, asking for the recipe and praising my culinary skills. I was grateful for the opportunity to share this new recipe with them and to pass on the tradition of cooking and sharing delicious food.

As I sat down to enjoy my own portion of Cold Eggplant Provençale, I couldn't help but reflect on the journey that had led me to this moment. I thought about all the recipes I had learned from my grandmother and how each one had enriched my life in its own unique way.

Cooking had always been more than just a hobby for me – it was a way to connect with my heritage, to celebrate my family's traditions, and to create lasting memories with the people I loved. And now, with Cold Eggplant Provençale added to my repertoire, I felt a renewed sense of passion and purpose in the kitchen.

As I savored each bite of the delicious dish, I knew that this recipe would become a cherished part of my culinary legacy, to be shared and enjoyed for generations to come. And I couldn't wait to continue exploring new recipes and creating more culinary masterpieces in the years to come. Cooking truly was a gift that kept on giving, and I was grateful for every moment spent in the kitchen, learning, creating, and sharing the joy of good food with the ones I loved.

Categories

| Basil Recipes | Caper Recipes | Casserole Recipes | Celery Recipes | Currant Recipes | Eggplant Recipes | French Recipes | Garlic Recipes | Onion Recipes | Parsley Recipes | Tomato Recipes | Vegetarian Recipes |

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