OLIVE & EGGPLANT TAPENADE

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Olive & Eggplant Tapenade image

Make and share this Olive & Eggplant Tapenade recipe from Food.com.

Provided by DailyInspiration

Categories     Spreads

Time 30m

Yield 1 cups

Number Of Ingredients 8

1 large eggplant
1/4 cup olive oil
1 teaspoon olive oil
1 cup kalamata olive, pitted
2 anchovy fillets
1 teaspoon capers
4 garlic cloves, minced
fresh ground black pepper

Steps:

  • Preheat oven to 425 degrees F. Coat eggplant with 1 teaspoons 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 until it resembles a rough paste. Serve at room temperature with crackers, pita bread or crostini.

Nutrition Facts : Calories 838.5, Fat 74.8, SaturatedFat 10.4, Cholesterol 6.8, Sodium 1379.6, Carbohydrate 43.8, Fiber 23.3, Sugar 13, Protein 9.8

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