Eggplant With Tomato Tapenade Recipe
NORMA WRENN NPXR56B
2 medium eggplants
1/4 cup wesson oil
1 tsp garlic powder
3/4 cup tomato tapenade, divided
3/4 cup sargento fancy supreme
1 shredded parmesan cheese divided to, mato tapendade
3 oz package dried tomatoes 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
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)
to Vegetable Recipes
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