Olive And Eggplant Tapenade Recipe
Servings: 1
Ingredients
- 1 lrg Eggplant, (aubergine)
- 1/4 c. Plus 1 tsp. extra virgin olive oil
- 1 c. Kalamata olives, pitted
- 2 x Anchovy fillets
- 1 tsp Capers
- 4 x Cloves garlic
- Â Â Freshly grnd black pepper, to taste
Directions
- Preheat the oven to 425 F
- Coat the eggplant with 1 tsp. of the extra virgin olive oil. Place the eggplant on a baking sheet and roast it for about 20 min, or possibly till the skin is blistered and brown. Set aside and peel when cold sufficient to handle.
- Place the eggplant, olives, anchovies, capers, and garlic in a food processor and blend. Once the mix is pureed, drizzle in the remaining extra virgin olive oil. Process till the mix resembles a rough paste.
- Serve Olive and Eggplant Tapenade at room temperature with crackers, pita bread, or possibly French bread.
- Serves 6
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 924g | |
| Calories 964 | |
| Calories from Fat 764 | 79% |
| Total Fat 86.29g | 108% |
| Saturated Fat 11.87g | 47% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1290mg | 54% |
| Potassium 1675mg | 48% |
| Total Carbs 51.93g | 14% |
| Dietary Fiber 28.3g | 94% |
| Sugars 16.67g | 11% |
| Protein 9.04g | 14% |
