Eggplant with Tomato Tapenade

(2 votes)

2 medium eggplants
1/4 cup vegetable oil
1 tablespoon garlic powder
3/4 cup tomato tapenade, divided
3/4 cup shredded parmesan cheese divided
Tomato Tapenade
3 ounces package dried tomatoes
2 cups water
2 tablespoons oil
2 cloves garlic, minced
1 tablespoon grated lemon rind
1 tablespoon lemon juice
1 tablespoon dried whole basil
1/2 teaspoon ground pepper
1/4 cup ripe olives, sliced
1 tablespoon 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 tablespoon 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.

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