Title: Eggplant with Tomato Tapenade
Categories: Appetizer
Yield: 16 Servings
| NORMA WRENN NPXR56B |
| 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 |
| 2 | c | -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 |
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)