Eggplant With Tomato Tapenade Recipe

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Eggplant With Tomato Tapenade Recipe from the Recipes 4U Cookbook


Eggplant With Tomato Tapenade Recipe

Recipe Ingredients


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

Recipe Preparation

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)



Servings: 16




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Eggplant With Tomato Tapenade Recipe provided by Recipes 4U

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This Eggplant With Tomato Tapenade Recipe is one of our Vegetable Recipes, which are collected from submissions from our readers and public domain sources. Clearly, as there are over 50,000 recipes in the cookbook it would be a seriously difficult task to try out every recipe on our web site, so please take care, and double check everything before cooking that special meal and don`t trust the information implicitly. If you spot any thing that looks wrong, please tell us.


Eggplant With Tomato Tapenade Recipe

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