Posted by: Jennifer A 06-18-99 1:44 PM
1/2 cup sundried tomatoes packed in oil
1/4 cup romano cheese
1 handful fresh basil leaves
1 tbs. minced garlic
1/4 cup toasted pine nuts
Preheat oven to 350.
Slice eggplant about 3/4 inch thick, brush both sides with oil olive and roast on a cookie sheet for about 10 minutes.
Combine roasted eggplant with remaining ingredients in bowl of food processor and pulse to puree.
Add about 1/4cup of olive oil while machine is running.
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