Serves 24
Prep time 30 minutes
Cook time 20 minutes
Total time 50 minutes
Meal type Appetizer, Condiment


  • 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


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!


Traditional Tapenade can have anchovies, capers, and lemon which is just as tasty!

Share →

Leave a Reply

Your email address will not be published. Required fields are marked *

Looking for something?

Use the form below to search the site:

Still not finding what you're looking for? Drop us a note so we can take care of it!

Visit our friends!

A few highly recommended friends...

Set your Twitter account name in your settings to use the TwitterBar Section.