| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy | Sun-dried, Appetizers, Vegetables | 16 | Servings | |
INGREDIENTS
| 2 | md | Eggplants |
| 1/4 | c | WESSON Oil |
| 1 | ts | Garlic powder |
| 3/4 | c | Tomato Tapenade; divided |
| 3/4 | c | SARGENTO Fancy Supreme |
| Shredded Parmesan Cheese divided TOMATO TAPENDADE | ||
| 3 | oz | Package dried tomatoes water |
| 2 | tb | Wesson oil |
| 2 | Cloves garlic; minced | |
| 1 | ts | Grated lemon rind |
| 1 | ts | Lemon juice |
| 1 | ts | Dried whole basil |
| 1/2 | ts | Ground pepper |
| 1/4 | c | Ripe olives; sliced |
| 1 | tb | Drained capers |
INSTRUCTIONS
NORMA WRENN NPXR56B 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) From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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