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Eggplant with Tomato Tapenade

 

67

Yield

16

servings

Prep

10

min

Cook

20

min

Ready

30

min

Low Cholesterol, Trans-fat Free, Low Carb, Low Sodium
 

Ingredients

2 medium eggplant
*
¼ cup vegetable oil
1 teaspoon garlic powder
¾ cup Parmesan cheese
shredded, divided
Tomato tapendade
3 ounces sundried tomatoes
2 cups water
2 tablespoons vegetable oil
2 cloves garlic
minced
1 teaspoon lemon zest
grated
1 teaspoon lemon juice
1 teaspoon basil
dried
*
½ teaspoon black pepper
ground
¼ cup olives
ripe, sliced
*
1 tablespoon capers
drained

Directions

Trim ends from eggplant; cut crosswise into sixteen ½-inch-thick slices.

Arrange slices on a greased baking sheet; brush both sides with oil, and sprinkle with garlic salt.

Bake at 400℉ (200℃) for 8 minutes; turn eggplant, and bake an additional 5 minutes.

Spread 1 tablespoon of 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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 43g (1.5 oz)
Amount per Serving
Calories 6984% of calories from fat
 % Daily Value *
Total Fat 6g 10%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 4mg 1%
Sodium 112mg 5%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 1%
Sugars g
Protein 4g
Vitamin A 1% Vitamin C 2%
Calcium 6% Iron 1%
* based on a 2,000 calorie diet How is this calculated?

 

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