Eggplant with tomato tapenade
16 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | mediums | Eggplants |
| ¼ | cup | WESSON Oil |
| 1 | teaspoon | Garlic powder |
| ¾ | cup | Tomato Tapenade; divided |
| ¾ | cup | SARGENTO Fancy Supreme |
| Shredded Parmesan Cheese divided TOMATO TAPENDADE | ||
| 3 | ounces | Package dried tomatoes water |
| 2 | tablespoons | Wesson oil |
| 2 | Cloves garlic; minced | |
| 1 | teaspoon | Grated lemon rind |
| 1 | teaspoon | Lemon juice |
| 1 | teaspoon | Dried whole basil |
| ½ | teaspoon | Ground pepper |
| ¼ | cup | Ripe olives; sliced |
| 1 | tablespoon | Drained capers |
Directions
NORMA WRENN NPXR56B
Trim ends from eggplant; cut crosswise into sixteen ½-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 1-⅓ cups. (wrv)