Eggplant with Tomato Tapenade
Yield
16 servingsPrep
10 minCook
20 minReady
30 minLow Cholesterol, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | medium |
eggplant
|
*
|
| 59 | ml |
vegetable oil
|
|
| 5 | ml |
garlic powder
|
|
| 177 | ml |
Parmesan cheese
shredded, divided |
|
| Tomato tapendade | |||
| 86.7 | ml/g |
sundried tomatoes
|
|
| 473 | ml |
water
|
|
| 3E+1 | ml |
vegetable oil
|
|
| 2 | cloves |
garlic
minced |
|
| 5 | ml |
lemon zest
grated |
|
| 5 | ml |
lemon juice
|
|
| 5 | ml |
basil
dried |
*
|
| 2.5 | ml |
black pepper
ground |
|
| 59 | ml |
olives
ripe, sliced |
*
|
| 15 | ml |
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.
