Tapenade
Print recipe
| Serves | 24 |
| Prep time | 30 minutes |
| Cook time | 20 minutes |
| Total time | 50 minutes |
| Meal type | Appetizer, Condiment |
Ingredients
- 1 each large Eggplant
- 1 16 oz. can Chick Peas (Garbanzo Beans) in water, drained
- 1 each Red Pepper, roasted, peeled and seeded (1/2 cup canned roasted red pepper strips
- 1/4 bunch Parsley, roughly chopped
- 2 each Garlic Cloves, peeled
- 1 cup Extra Virgin Olive Oil
- fresh Ground Black Pepper, to taste
Directions
| 1. | Split eggplant in half, season with olive oil, salt & pepper and roast in a 350 degree oven for 20 minutes. When completely cool, remove pulp and discard the skin. |
| 2. | Take remaining ingredients, except the olive oil and black pepper - and make sure they have been well drained. Place all in a food processor in batches and pulse until well chopped. If you have a grinder attachment for your mixer this works well also. |
| 3. | Slowly drizzle olive oil into ground mixture while slowly stirring tapenade until the oil it totally incorporated. |
| 4. | Season to taste with fresh ground black pepper. |
| 5. | Serve with fresh baked ciabatta bread, focaccia or grilled garlic crostini and ENJOY! |
Note
Traditional Tapenade can have anchovies, capers, and lemon which is just as tasty!
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