artichoke tapenade
servings | 16
POINTS per serving | 0
course | snacks
1 medium eggplant(s)
1/4 cup parsley
1/4 cup fresh lemon juice
1/2 tsp table salt
2 clove garlic clove(s)
14 oz canned artichoke hearts, without oil
Heat oven to 375 degrees and spray cookie sheet with pam. peel egg plant and cut into fourths; cut each fourth half length wise. Place egg plant on cookie sheet cross wise. Bake 15-20 minutes or until tender. place eggplant and remaining ingredients into food processor or blender. Cover and process 1 minute or until well blended
artichoke hearts should be drained
serving size is 2 tablespoons
