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| Home -> [Appetizers, Eggplant, Tomatoes, Vegetables] -> [Eggplant with tomato tapenade Recipe] |
Eggplant with tomato tapenade
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| Artist: |
_ |
Yield: |
16 |
| Categories: |
Appetizers, Eggplant, Tomatoes, Vegetables |
Rating: |
0 |
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Ingredients:
| 2
| med | Eggplants | | 1/4
| cup | WESSON Oil | | 1
| tsp | Garlic powder | | 3/4
| cup | Tomato Tapenade, divided | | 3/4
| cup | SARGENTO Fancy Supreme | | | Shredded Parmesan Cheese | | | -divided | | | -TOMATO TAPENDADE | | 3
| oz | Package dried tomatoes | | 2
| cup | -water | | 2
| tbsp | Wesson oil | | 2
| | Cloves garlic, minced | | 1
| tsp | Grated lemon rind | | 1
| tsp | Lemon juice | | 1
| tsp | Dried whole basil | | 1/2
| tsp | Ground pepper | | 1/4
| cup | Ripe olives, sliced | | 1
| tbsp | Drained capers |
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Procedures:
| 1 | Trim ends from eggplant; cut crosswise into sixteen ?inch-thick slices. | | 2 | Arrange slices on a greased baking sheet; brush both sides with oil, and sprinkle with garlic salt. | | 3 | Bake at 400°F for 8 minutes; turn eggplant, and bake an additional 5 minutes. | | 4 | Spread 1 tb tomato tapenade on each slice; sprinkle with 1 tablespoon cheese. | | 5 | Bake an additional 2 minutes. | | 6 | Tomato tapenade combine tomatoes and water in a small saucepan; bring to a boil. | | 7 | Cover; reduce heat, and simmer 10 minutes or until tender. | | 8 | Drain well; pat dry with paper towels. | | 9 | Combine tomatoes, oil and remaining ingredients in a food processor or electric blender. | | 10 | Top with cover and process until coarsely pureed. | | 11 | Yield: about 1-1/3 cups. (wrv |
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