Cooking Index - Cooking Recipes & IdeasEggplant With Tomato Tapenade Recipe - Cooking Index

Eggplant With Tomato Tapenade

Type: Starters and appetizers
Serves: 16 people

Recipe Ingredients

2   Eggplants (medium)
1/4 cup 59mlWesson oil
1 teaspoon 5mlGarlic powder
3/4 cup 46g / 1.6ozTomato tapenade - divided
3/4 cup 177mlSargento fancy supreme
  Shredded parmesan cheese - divided
  Tapendade
1   Dried tomatoes
2 cups 474ml- water
2 tablespoons 30mlWesson oil
2   Garlic - minced
1 teaspoon 5mlGrated lemon rind
1 teaspoon 5mlLemon juice
1 teaspoon 5mlDried whole basil
1/2 teaspoon 2.5mlGround pepper
1/4 cup 59mlRipe olives - sliced
1 tablespoon 15mlDrained capers

Recipe 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 400F for 8 minutes; turn eggplant, and bake an additional 5 minutes.

Spread 1 tbs 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.

Source:
The New McDougall Cookbook

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