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.

Rating:
★★★★★ 1 vote
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

Step-By-Step

1Preheat 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.
2Place 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