Olive And Eggplant Tapenade
From lacrenshaw 15 years ago
- 35 minutes to make
- Serves 16
Not your ordinary tapenade! The green olives add zest and the flavor of the chickpeas isn't hidden. All in all, a very balanced tapenade.
Ingredients
- 1 pound eggplant shopping list
- 15 ounces chickpeas shopping list
- 1/4 cup olive oil shopping list
- 10 ounces green olives shopping list
- 4 ounces pimentos shopping list
- 2 tablespoons parsley shopping list
- 2 teaspoons garlic shopping list
- 1 teaspoon rosemary shopping list
How to make it
- Cut eggplant and place cut-side down on an oiled pan.
- Bake at 450 degrees F for 35 minutes.
- Cool slightly.
- Remove pulp to food processor.
- Add chickpeas and olive oil.
- Puree.
- Place mixture in bowl and set aside.
- Place the rest of the ingredients into the food processor.
- Chop coarsely.
- Combine with eggplant in bowl.
- Refrigerate.
- Serve on crackers or small bread (or on a spoon like my brother-in-law!)
People Who Like This Dish 7
- lizzconn Naas Co Kildare, IE
- abbyhaze Medford, MA
- henrymom Hiawassee, GA
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- juels Clayton, NC
- uncoolmom Atlanta, GA
- lacrenshaw Horsham, PA
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The Rating
Reviewed by 1 people-
I love this! definitely a 5 and a must try for me!
juels
in Clayton loved it
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" It was excellent "