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Receta Eggplant With Tomato Tapenade
by Global Cookbook

Eggplant With Tomato Tapenade
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  Raciónes: 12

Ingredientes

  • 2 med Eggplants
  • 1/4 c. WESSON Oil
  • 1 tsp Garlic pwdr
  • 3/4 c. Tomato Tapenade, divided
  • 3/4 c. SARGENTO Fancy Supreme Shredded Parmesan Cheese divided TOMATO TAPENDADE
  • 3 ounce Package dry tomatoes
  • 2 c. -water
  • 2 Tbsp. Wesson oil
  • 2 x Cloves garlic, chopped
  • 1 tsp Grated lemon rind
  • 1 tsp Lemon juice
  • 1 tsp Dry whole basil
  • 1/2 tsp Grnd pepper
  • 1/4 c. Ripe olives, sliced
  • 1 Tbsp. Liquid removed capers

Direcciones

  1. Trim ends from eggplant; cut crosswise into sixteen 1/2-inch-thick slices.
  2. Arrange slices on a greased baking sheet; brush both sides with oil, and sprinkle with garlic salt. Bake at 400 for 8 min; turn eggplant, and bake an additional 5 min. Spread 1 tb Tomato Tapenade on each slice; sprinkle with 1 Tbsp. cheese. Bake an additional 2 min. Tomato Tapenade Combine tomatoes and water in a small saucepan; bring to a boil.
  3. Cover; reduce heat, and simmer 10 min or possibly till tender. Drain well; pat dry with paper towels. Combine tomatoes, oil and remaining ingredients in a food processor or possibly electric blender. Top with cover and process till coarsely pureed.
  4. Yield: about 1-1/3 c.. (wrv)