Eggplant with tomato tapenade

Yield: 16 servings

Measure 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


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)

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