Recipe

Olive And Eggplant Tapenade Recipe


Olive And Eggplant Tapenade Recipe Lacrenshaw / All my dishes
1 year ago
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.
Prep:5m Cook:35m Servings:16

Lacrenshaw

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Ingredients
  • 1 pound eggplant
  • 15 ounces chickpeas
  • 1/4 cup olive oil
  • 10 ounces green olives
  • 4 ounces pimentos
  • 2 tablespoons parsley
  • 2 teaspoons garlic
  • 1 teaspoon rosemary

Directions
  1. Cut eggplant and place cut-side down on an oiled pan.
  2. Bake at 450 degrees F for 35 minutes.
  3. Cool slightly.
  4. Remove pulp to food processor.
  5. Add chickpeas and olive oil.
  6. Puree.
  7. Place mixture in bowl and set aside.
  8. Place the rest of the ingredients into the food processor.
  9. Chop coarsely.
  10. Combine with eggplant in bowl.
  11. Refrigerate.
  12. Serve on crackers or small bread (or on a spoon like my brother-in-law!)

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Comments

juels 1 year ago said:
I love this! definitely a 5 and a must try for me!

lacrenshaw 1 year ago said:
Hate to toot the horn but this one is INDEED a 5!

Thanks,
Lorraine


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Average score: 5 / 5
No. of ratings: 1
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