Roasted Eggplant-Dried Tomato Tapenade
Even if you don't make a habit of eating eggplant, this is a great dish!
Ingredients:
- 1/2 cup Sonoma® tomato bits
- 2 large eggplants
- 1 cup cream cheese
- 1/2 cup Parmesan cheese
- 2 cloves garlic
- Juice of 1/2 lemon
Instructions:
Soak bits in hot water to hydrate. Drain water. Cut eggplants in half lengthwise. Rub with oil. Roast at 400 degrees for 20 minutes. Let cool. Scoop out soft eggplant meat into food processor or blender. Add cream cheese, Parmesan cheese, garlic and lemon juice. Season with salt and pepper. Pulse until smooth. Add tomato bits and serve with toast points.
Prep Time: 20 mins Yield: 3 cups Credit: Sonoma Dried Tomatos
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