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Ingredients
| eggplants: 1 |
| olive oil: 1/4 cup |
| olive oil: 1 tsp |
| kalamata olives: 1 cup (pitted) |
| raw anchovy: 2 anchovies |
| capers (drained): 1 tsp |
| garlic: 4 cloves (minced) |
| black pepper (fresh ground) |
Olive & Eggplant Tapenade
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
20 min -
Servings
1 serving(s)
Tags
- Preheat oven to 425 degrees F. Coat eggplant with 1 teaspoons 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.
- Place eggplant, olives, anchovies, capers and garlic in a food processor and blend. Once mixture is pureed, drizzle in remaining olive oil. Process until it resembles a rough paste. Serve at room temperature with crackers, pita bread or crostini.