Eggplant Kalamata Tapenade
If you are an olive tapenade fan, I'm betting you will love this as much as we do! Fabulous as a spread on crackers, pita, or baguette slices– even on a sandwich.
½ c. roasted eggplant*
2 Tbsp. pitted and rough chopped Kalamata olives
1 tsp. lemon juice
1 tsp. olive oil
Salt and pepper
Combine all ingredients in a mini food processor or blender until finely chopped (you could also finely mince by hand if you wish).
*Eggplant can be roasted unpeeled and whole (remove stem). Just poke a small slit somewhere, and put on a parchment lined, rimmed baking sheet, then bake at 375° for about 30 minutes, (depending on size), or until it’s very soft at the stem end. Or for quicker roast time, cut the eggplant in half and lay face down on the parchment, then bake.
Recipe created or adapted by Liz Talley, Urban Graze
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