OLIVE AND EGGPLANT TAPENADE
A great spread for crostini, crackers or pita bread.
Provided by Daily Inspiration S @DailyInspiration
Categories Vegetable Appetizers
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F. Coat eggplant with 1 tsp. olive oil. Place eggplant on a baking sheet and roast it 20 minutes or until skin is blistered and brown. Set aside and peel when cool enough to handle.
- Place eggplant, olives, anchovies, capers and garlic in a food processor and blend. Once mixture is pureed, drizzle in remaining olive oil. Process unti it resembles a rough paste. Serve at room temperature with crackers, pita bread or toasted crostini.
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