This is a print preview of "Olive And Eggplant Tapenade" recipe.

Olive And Eggplant Tapenade Recipe
by Global Cookbook

Olive And Eggplant Tapenade
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  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
  •     Freshly grnd black pepper, to taste

Directions

  1. Preheat the oven to 425 F
  2. 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.
  3. 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.
  4. Serve Olive and Eggplant Tapenade at room temperature with crackers, pita bread, or possibly French bread.
  5. Serves 6