Green Olive and Eggplant Tapenade
By jo797
Rate this recipe
4/5
(1 Votes)
Ingredients
- INGREDIENTS
- 1 16 to 18 Ounce eggplant
- 1 -15 Ounce can garbanzo beans, drained
- 1/4 Cup extra virgin olive oil
- 1 -10 Ounce jar pimiento-stuffed green olives(about 2 cups), drained
- 1- 4 Ounce jar sliced pimientos, drained
- 2 Tsp chopped garlic
Details
Preparation
Step 1
DIRECTIONS
1
Preheat oven to 450 F. Oil heavy large baking sheet. Cut eggplant in half lengthwise and arrange cut side down on prepared baking sheet. Roast eggplant until soft about 35 minutes. Cool. Using spoon, scrape eggplant pulp from skin into processor, discard skin. Add garbanzo beans and oil to eggplant; puree until almost smooth. Transfer eggplant mixture to large bowl.
2
Add remaining ingredients to processor. Using on/off turns, process until mixture is coarsely chopped (do not over chop). Mix olive mixture into eggplant mixture. Season with salt and pepper. Can be prepared 1 day ahead. Bring to room temperature before serving
You'll also love
- Giant Kellogg's Raisin Bran Cookies 4/5 (1 Votes)
- COCONUT JEWEL COOKIES 4/5 (1 Votes)
- Cucumbers in Vinegar & Oil 4/5 (1 Votes)
- Berries and spinach salad.... 4/5 (1 Votes)
- Jamie Oliver Potato Salad 3.8/5 (12 Votes)
- Bagna Cauda - Olive Oil Anchovy Dip 3.3/5 (3 Votes)
- Sides - Eggplant Fritters 0/5 (0 Votes)
Review this recipe