Eggplant Tapenade Recipe
Eggplant Tapenade has a fine taste. The lemon juice gives the Eggplant Tapenade a tangy and bracing taste. Must catch it.
Ingredients
1 small eggplant
2 large garlic cloves
1/2 cup drained roasted red pepper from jar
12 brine cured olives, pitted
4 anchovy fillets, drained
3 oil packed sun dried tomatoes, drained
1 tablespoon chopped fresh basil or 1 teaspoon dried
1 tablespoon olive oil
1/2 teaspoon fresh lemon juice
1/8 teaspoon dried crushed red pepper
Salt and pepper
Directions
Preheat broiler.
Broil eggplant until charred on all sides, about 8 minutes.
Reduce oven temperature to 350°F.
Place eggplant on baking sheet; bake until tender, about 8 minutes.
Cut eggplant in half.
Scoop flesh into colander.
Press out excess liquid.
With processor running, drop garlic through feed tube and mince.
Add roasted pepper, olives, anchovies, tomatoes, basil, oil, lemon juice, dried crushed red pepper and eggplant.
Process until chunky puree forms.
Season to taste with salt and pepper. (Can be prepared 2 days ahead. Cover and refrigerate. Bring to room temperature before serving.)
Broil eggplant until charred on all sides, about 8 minutes.
Reduce oven temperature to 350°F.
Place eggplant on baking sheet; bake until tender, about 8 minutes.
Cut eggplant in half.
Scoop flesh into colander.
Press out excess liquid.
With processor running, drop garlic through feed tube and mince.
Add roasted pepper, olives, anchovies, tomatoes, basil, oil, lemon juice, dried crushed red pepper and eggplant.
Process until chunky puree forms.
Season to taste with salt and pepper. (Can be prepared 2 days ahead. Cover and refrigerate. Bring to room temperature before serving.)
Comments
Comments: 1 |
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Champagne007 says :
This tastes so delicious. I don't like olives, so I left it out. I also ran out of sun dried tomatoes and roasted red peppers in a jar, so I added a tomato and red pepper to the oven with my eggplant. I prefer using fresh products anyway.
I was surprised how easy this was to make and it's such a great healthy snack with wholemeal toast.
Posted on: 14 March 2011 - 7:13am
