This is a recipe I pulled together when all I had at the time were two eggplants and a loaf of roasted garlic Tuscan Ciabatta bread. I wanted something light but with amazing flavor. Almost anything you put on top of a slice of grilled or toasted Ciabatta is delicious.
I found myself staring at the bread, then staring at the eggplant. It’s as if it came to me in a dream, Roasted Eggplant Tapenade!
Prep Time: 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Yields: 8 servings
Equipment: 1 (10-cup) food processor, 2 rimmed baking sheet pans, Microplane, chef’s knife
Ingredients For Roasting Eggplant:
2 large eggplants halved lengthwise
1/4 cup olive oil
1 1/2 tablespoons Kosher salt
1 1/2teaspoons freshly ground black pepper
Ingredients For Roasted Eggplant Tapenade:
2 large eggplants, roasted and flesh removed
1 (15.5-ounce) can Cannellini beans, drained and rinsed
3 garlic cloves, chopped
1 lemon, zested
3 tablespoons of fresh lemon juice, (2 lemons)
1/4 cup Parmigiano-Reggiano cheese, freshly grated
1 teaspoon dried oregano
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons *E.V.O.O.
1 1/2 tablespoons of freshly chopped flat-leaf Italian parsley leaves, 1/2 tablespoon for garnish
1 tablespoon of freshly chopped basil
Smoked paprika for garnish (optional)
1 loaf Tuscan Ciabatta bread (yields 16 slices) substitute plain Ciabatta bread or a good French baguette
Garnish with smoked ground Paprika and *E.V.O.O.
Preheat oven to 400-degrees F.
Start by cutting the tops off of two eggplants. Next, cut them in half lengthwise and arrange them flesh side down onto two rimmed baking sheet pans. Drizzled with olive oil, Kosher salt, and fresh ground black pepper. Roast for 35 to 40 minutes, set aside to cool.
Scoop out all the flesh and transfer to a food processor. Add the Cannellini beans, lemon zest, lemon juice, garlic, spices, Kosher salt, fresh ground black pepper, and *E.V.O.O. Pulse until smooth. Next, add the grated cheese, freshly chopped herbs, and pulse until combined. Transfer the Tapenade to a serving bowl.
Note: If your processor does not hold all the ingredients, process the eggplant first until smooth. Transfer to a large mixing bowl. Add the remaining ingredients to the processor, pulse until combined. Transfer to the bowl containing the eggplant, stir to combine.
Directions For Ciabatta Bread:
Preheat oven 375-degrees F.
Slice bread into 1/2 inch thick slices. Place them onto a baking sheet. Drizzle each slice with a little olive oil. Sprinkle each slice with Kosher salt and fresh ground black pepper to taste. Bake for 12 to 15 minutes or until the bread is golden brown.
Place the tapenade into a serving bowl. Sprinkle the ground smoked paprika, a sprinkle of finely chopped fresh Italian flat-leaf parsley, and a drizzle of *E.V.O.O. over the top. Alongside, I serve a platter of sliced grilled or oven-toasted Ciabatta bread.
There you have it, my Roasted Eggplant Tapenade.
*E.V.O.O. is an acronym for Extra Virgin Olive Oil.