Eggplant Olive Tapenade

Ingredients for Eggplant Olive Tapenade

  • 1- medium eggplant

  • 1 or 2 cloves of garlic

  • 6 oz of good quality olives (I used Kalamata and Castelvetrano)

  • 1 tbsp capers, drained

  • olive oil

  • juice of lemon (1/4 to 1/2 of lemon)

  • 2 anchovies

Directions for Eggplant Olive Tapenade

  1. Preheat oven to 425 degrees F.

  2. Wash then cut eggplant lengthwise. Salt flesh of eggplant. Rub skin of eggplant with about 1 tablespoon of olive oil and then place skin side up on a baking sheet.

  3. Brush cloves of garlic lightly with olive oil. Place on baking sheet with eggplant.

  4. Roast about 20 minutes until skin is brown and tender.

  5. Set aside to cool. Rinse excess salt off eggplant. Peel skin from eggplant and remove seeds. Cut into 1/2 inch cubes.

  6. Push roasted garlic out of it's skin, set aside.

  7. Place all ingredients into a food processor. Pulse until smooth. Add olive oil, 1 tablespoon at a time, until moist.

  8. Serving suggestion: Place on serving dish or in a bowl. Drizzle with olive oil and crumbled feta cheese. Eat with Artisan Bread or pita.