olive and eggplant tapenade

Name: Olive and Eggplant Tapenade
Prep time: 10 min
Cook time: 30 min
Cuisine: Italian
Ingredients: 1 large eggplant; 1/4 cup(s) olive oil; 1 teaspoon(s) olive oil; 1 cup(s) kalamata olives, pitted; 2 - anchovy filets; 1 teaspoon(s) capers; 4 clove(s) garlic, minced; - freshly ground black pepper

(1 RATING)

9 Pinches

Daily Inspiration S

Deep In The Heart of, TX

Updated on Apr 17, 2015

A great spread for crostini, crackers or pita bread.

Rate

No Image

prep time 10 Min

cook time 30 Min

method Bake

yield yields 1 cup

Ingredients

1 large eggplant
1/4 cup olive oil
1 teaspoon olive oil
1 cup kalamata olives, pitted
2 - anchovy filets
1 teaspoon capers
4 cloves garlic, minced
- freshly ground black pepper

How To Make olive and eggplant tapenade

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.

Step 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.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes