Side Pannel
Eggplant with Tomato Tapenade
Eggplant with Tomato Tapenade
- Recipe Submitted by ADMIN on 09/26/2007
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
- -TOMATO TAPENDADE
- 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
Directions
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)
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)
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