ROASTED EGGPLANT TORTE

By jarren

Ingredients

• Topping:
• 1/4 cup pine nuts
• 2 tbsp sun-dried tomatoes, packed in olive oil (can use the dried ones and re-constitute them in boiling water, drain and add a little olive oil
• 2 tbsp pickled banana peppers (not hot)
• 2 tbsp marinated artichoke hearts
• 1 large or 2 small eggplants
• 250 grams cream cheese
• 1 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1/4 cup olive oil
• Sun-dried tomatoes, peppers, artichokes and pine nuts

Details

Servings 2

Preparation

Step 1

Toast pine nuts and set aside.

Chop and set aside sun-dried tomatoes, banana peppers and artichoke hearts.

Cut eggplant in half. Place cut side down on a baking sheet, bake at 375F for 45 minutes. Scoop out flesh and process with the cream cheese, Parmesan cheese, garlic and olive oil.
Put into decorative bowl. Garnish with a layer of artichokes, then sun-dried tomatoes, then banana peppers and lastly pine nuts.

Save with pita bread or crackers.