Olive and Eggplant Tapenade

Olive And Eggplant Tapenade

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Daily Inspiration S


A great spread for crostini, crackers or pita bread.


★★★★★ 1 vote

yields 1 cup
10 Min
30 Min


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

How to Make Olive and Eggplant Tapenade


  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.

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About Olive and Eggplant Tapenade

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

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