Eggplant With Tomato Tapenade Recipe
Yield: 16 ServingsRecipe by luhu.jp
Ingredients:
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,
Shredded Parmesan Cheese divided TOMATO TAPENDADE,
3 ounce: Package dried tomatoes,
2 cup: -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,
Directions:
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)
Source from luhu.jp
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)
Source from luhu.jp