• Prep Time:
  • Cooking Time:
  • Serves: 16 Servings

Eggplant with Tomato Tapenade

  • Recipe Submitted by on

Category: Appetizers, Vegetables

 Ingredients List

  • ----------------------------NORMA WRENN NPXR56B----------------------------
  • 2 md Eggplants
  • 1/4 c WESSON Oil
  • 1 ts Garlic powder
  • 3/4 c Tomato Tapenade; divided
  • 3/4 c SARGENTO Fancy Supreme
  • Shredded Parmesan Cheese
  • -divided
  • 3 oz Package dried tomatoes
  • 2 c -water
  • 2 tb Wesson oil
  • 2 Cloves garlic; minced
  • 1 ts Grated lemon rind
  • 1 ts Lemon juice
  • 1 ts Dried whole basil
  • 1/2 ts Ground pepper
  • 1/4 c Ripe olives; sliced
  • 1 tb Drained capers


Trim ends from eggplant; cut crosswise into sixteen 1/2-inch-thick slices.
Arrange slices on a greased baking sheet; brush both sides with oil, and
sprinkle with garlic salt. Bake at 400~ for 8 minutes; turn eggplant, and
bake an additional 5 minutes. Spread 1 tb Tomato Tapenade on each slice;
sprinkle with 1 tablespoon cheese. Bake an additional 2 minutes. Tomato
Tapenade Combine tomatoes and water in a small saucepan; bring to a boil.
Cover; reduce heat, and simmer 10 minutes or until tender. Drain well; pat
dry with paper towels. Combine tomatoes, oil and remaining ingredients in a
food processor or electric blender. Top with cover and process until
coarsely pureed. Yield: about 1-1/3 cups. (wrv)

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?