Tapenade

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

Step 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.
Step 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.
Step 3 Slowly drizzle olive oil into ground mixture while slowly stirring tapenade until the oil it totally incorporated.
Step 4 Season to taste with fresh ground black pepper.
Step 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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