Eggplant With Tomato Tapenade |
Contributed by :Admin
Recipe Rating :Unrated
Prep Time :Not Specified
Cals/Serving :94
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Ingrediants |
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2 medium eggplants
1/4 cup vegetable oil
1 teaspoon garlic powder
3/4 cup shredded parmesan cheese -- divided
TOMATO TAPENADE:
3 ounces dried tomatoes
2 cups water
2 tablespoons vegetable oil
2 cloves garlic -- minced
1 teaspoon grated lemon rind
1 teaspoon lemon juice
1 teaspoon dried whole basil
1/2 teaspoon ground pepper
1/4 cup ripe olives -- sliced
1 tablespoon drained capers
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Preparation |
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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 400F for 8 minutes; turn eggplant, and bake an additional 5 minutes.
Spread 1 tablespoon 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. Makes 1 1/3 cups.
Yield: "1 1/3 " |
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