Monday, March 26, 2012

Roasted Eggplant, Garlic & Black Olive Tapenade

Adapted from Canadian Living Magazine

Printable Recipe

Prep time: 5 minutes (perhaps longer to pit olives)
Roasting time: 40 minutes or so
Putting it all together: 5 minutesMakes 2 cups

2 large eggplants
1-2 large garlic heads
1 cup kalamata olives, rinsed and pitted
6 tbsp extra virgin olive oil
juice of 1/2 lemon (or more to taste0
1/2 - 1 tsp freshly ground pepper
 freshly chopped cilantro, parsley or mint for garnish


1. Preheat the oven to 425°F/220°C and line a rimmed baking sheet with foil.  Generously oil the baking sheet.
2.  Cut eggplant in half lengthwise. Cut top off garlic to expose cloves. Place the eggplants, cut side down, on the baking sheet. Wrap the garlic in tin foil pouch - first drizzle with 1 tbsp olive oil.
3. Roast in  oven for 40 minutes or until very tender. Let cool slightly.
4. Scoop eggplant flesh and squeeze out garlic into food processor. Add Kalamata olives and oil; purée. Taste and add as much pepper and lemon juice as you like.
5. Transfer to small bowl; cover and refrigerate for at least 2 hours or for up to 48 hours. Sprinkle with chopped herbs..


Robert Richards said...

This is exactly the type of recipe I was looking for to make for my friends who will be visiting this weekend. So, thanks for the recipe and I'm anxious to make it!

Ruth Daniels said...

Glad to be of assistance ;-)