| 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
A Message from our Provider:
“A Clear Conscience Makes a Soft Pillow”