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.

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