EGGPLANT CAVIAR WITH TAPENADE

Eggplant Caviar With Tapenade image

An adapted recipe that originated from Hotel Maison de Ville, New Orlean, Louisiana. This is a dream for eggplant and olive lovers--like me. Can be used as an appetizer, light lunch or supper.

Provided by ratherbeswimmin

Categories Lunch/Snacks

Time 50m

Yield 3 cups

Number Of Ingredients 16

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Ingredients

1 large eggplant
3 tablespoons finely chopped onions
1/3 cup chopped tomato
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil
1/2-1 teaspoon minced garlic
2 tablespoons olive oil
2 tablespoons lemon juice
1/4 teaspoon salt, to taste
1/4 teaspoon pepper, to taste
French bread, sliced toasted
3/4 cup Greek olive, pitted and finely chopped
2 anchovy fillets, chopped
1 tablespoon capers
1 tablespoon olive oil
2 teaspoons Dijon mustard

Steps:

To make Tapenade: mix together all the ingredients and set aside.
To make caviar: Prick the eggplant with a fork several times.
Put eggplant on a baking sheet.
Bake at 450° for 20 minutes or until skin starts to darken and pulp feels soft.
Let eggplant cool.
Peel the eggplant and chop into coarse chunks.
In a large bowl, mix together the chopped eggplant and the next 9 ingredients.
Adjust seasoning to taste.
Serve the caviar with tapenade and toasted french bread.

Nutrition Facts : Calories 222.4, Fat 18, SaturatedFat 2.5, Cholesterol 2.3, Sodium 668.4, Carbohydrate 15.7, Fiber 8.1, Sugar 5.6, Protein 3.6

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