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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
- 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 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.
- 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.
- Yield: about 1-1/3 c.. (wrv)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 87g | |
| Recipe makes 12 servings | |
| Calories 146 | |
| Calories from Fat 113 | 77% |
| Total Fat 12.7g | 16% |
| Saturated Fat 1.88g | 8% |
| Trans Fat 0.18g | |
| Cholesterol 1mg | 0% |
| Sodium 34mg | 1% |
| Potassium 181mg | 5% |
| Total Carbs 8.36g | 2% |
| Dietary Fiber 2.3g | 8% |
| Sugars 4.99g | 3% |
| Protein 1.0g | 2% |
