Follow these steps for perfect results
Eggplant
large
Chick Peas
drained
Green Olives
drained, with Pimento
Red Pepper
roasted, peeled, seeded
Parsley
roughly chopped
Garlic Cloves
peeled
Extra Virgin Olive Oil
Black Pepper
fresh Ground
Preheat oven to 350 degrees Fahrenheit.
Cut eggplant in half lengthwise.
Season eggplant halves with olive oil, salt, and pepper.
Roast eggplant in the preheated oven for 20 minutes, or until soft.
Let eggplant cool completely.
Scoop out the pulp of the eggplant, discarding the skin.
Drain the chickpeas and green olives well.
Combine eggplant pulp, drained chickpeas, drained green olives, roasted red pepper, parsley, and garlic cloves in a food processor.
Pulse the mixture in batches until well chopped.
With the food processor running on low, slowly drizzle in the olive oil until fully incorporated.
Season the tapenade to taste with fresh ground black pepper.
Serve immediately or chill for later use.
Serve with fresh baked ciabatta bread, focaccia, or grilled garlic crostini.
Expert advice for the best results
For a smoother tapenade, process for a longer time.
Adjust the amount of garlic to your preference.
Add a squeeze of lemon juice for extra brightness.
Everything you need to know before you start
10 minutes
Can be made 1-2 days in advance
Serve in a bowl garnished with a drizzle of olive oil and fresh parsley.
Serve with toasted baguette slices
Serve with vegetable crudités
Serve as a spread for sandwiches or wraps
The acidity of the rosé cuts through the richness of the tapenade.
Discover the story behind this recipe
A staple in Mediterranean cuisine, often served as an appetizer or condiment.
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