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What I’ve enjoyed recently …
All Saints, this new Minneapolis
hot spot sports in innovative yet
approachable menu. Cocktails
are amazing too!
222 East Hennepin Ave
Minneapolis MN 55414Favorite Places, Barcelona
Favorite Places, Bourgogne
Favorite Places, California
Favorite Places, New York
Favorite Places, Paris
Favorite Places, Provence
Favorite Places, Twin Cities
Favorite Links
- Alice Medrich
- Andrew Zimmern
- Artisan Bread in Fine Minutes a Day
- Baking Obsession
- Cannelle et Vanille
- Chocolate & Zucchini
- Curious Cook
- David Lebovitz
- David Schmit Photography
- Dorie Greenspan
- Eat the Love, Sweets for the Mouth and Mind
- Eat Well Guide
- eatwild
- Farmette
- Gale Gand
- HiP Paris Blog
- Hunter Angler Gardener Cook
- Le Pétrin
- Nick Malgieri
- Not Without Salt
- On Rue Tatin
- Paris Breakfasts
- Purple Pitchfork
- Raghaven Iyer
- Robin Asbell
- Sake Story
- Slow Food
- Smitten Kitchen
- Steamy Kitchen Modern Asia
- Suvir Saran
- The Daily Meal
- The Paris Kitchen
- The Perennial Plate
- These Peas are Hollow
- Wedge Community Co-op
- White on Rice Couple
- Zoë Bakes
Roasted Eggplant Tapenade
Makes 2 cups
1 medium eggplant, whole, unpeeled
Oil, for rubbing eggplant
2 garlic cloves
2 tablespoons capers, drained
2 tablespoons pitted black Kalamata olives
1 tablespoon tomato paste
¼ cup extra-virgin olive oil
1 tablespoon balsamic vinegar
Juice of 1 lemon (2 tablespoons)
Salt and freshly ground black pepper, to taste
1 tablespoon chopped sun-dried tomatoes, optional
Preheat oven to 375F.
Place eggplant on a baking sheet with sides and rub lightly with oil. Bake 40 minutes until eggplant is tender. Cool, peel, drain and remove seed pockets. (This can be done up to two days before making tapenade.)
Combine all ingredients in a food processor fitted with metal blade or blender and process or blend about 45 seconds until smooth and creamy.
Allow to sit for at least 1 hour so the flavors can get to know one another.