Eggplant With Tomato Tapenade
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy | Appetizers, Sun-dried, Vegetables | 16 | Servings | |
INGREDIENTS
| 2 | Eggplants | |
| 1/4 | c | WESSON Oil |
| 1 | t | 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 |
| 2 | c | water |
| 2 | T | Wesson oil |
| 2 | Cloves garlic, minced | |
| 1 | t | Grated lemon rind |
| 1 | t | Lemon juice |
| 1 | t | Dried whole basil |
| 1/2 | t | Ground pepper |
| 1/4 | c | Ripe olives, sliced |
| 1 | T | Drained capers |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 51
Calories From Fat: 29
Total Fat: 3.3g
Cholesterol: 9.4mg
Sodium: 204.5mg
Potassium: 31.6mg
Carbohydrates: 1.2g
Fiber: <1g
Sugar: <1g
Protein: 4.2g