Olive and Eggplant Tapenade

Olive And Eggplant Tapenade Recipe

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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

How to Make Olive and Eggplant Tapenade

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.

Printable Recipe Card

About Olive and Eggplant Tapenade

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