Olive And Eggplant TapenadeFrom lacrenshaw 8 years ago
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.
- Place mixture in bowl and set aside.
- Place the rest of the ingredients into the food processor.
- Chop coarsely.
- Combine with eggplant in bowl.
- Serve on crackers or small bread (or on a spoon like my brother-in-law!)