Olive And Eggplant Tapenade Recipe

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Olive and Eggplant Tapenade

Daily Inspiration S

By
@DailyInspiration

A great spread for crostini, crackers or pita bread.


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Comments:

Serves:

yields 1 cup

Prep:

10 Min

Cook:

30 Min

Method:

Bake

Ingredients

1 large
eggplant
1/4 c
olive oil
1 tsp
olive oil
1 c
kalamata olives, pitted
2
anchovy filets
1 tsp
capers
4 clove
garlic, minced
freshly ground black pepper

Directions Step-By-Step

1
Preheat oven to 425 degrees F. Coat eggplant with 1 tsp. olive oil. Place eggplant on a baking sheet and roast it 20 minutes or until skin is blistered and brown. Set aside and peel when cool enough to handle.
2
Place eggplant, olives, anchovies, capers and garlic in a food processor and blend. Once mixture is pureed, drizzle in remaining olive oil. Process unti it resembles a rough paste. Serve at room temperature with crackers, pita bread or toasted crostini.

About this Recipe

Main Ingredient: Vegetable
Regional Style: Italian
Other Tags: Quick & Easy, Healthy