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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Eggplant Tapenade Updated

on February 17, 2014

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This is a recipe I pulled together when all I had at the time were two eggplants and a loaf of roasted garlic Ciabatta bread. I wanted something light but with a lot of flavor. Most anything you put on top of a slice of grilled or toasted Ciabatta is delicious.

Staring at the bread, then staring at the eggplant. That’s it, Eggplant Tapenade!

2018-08-01 17.27.39

Eggplant Tapenade

Equipment: sheet pans, food processor
Prep Time: 10 minutes (prepping all the ingredients for the food processor)
Cook Time 35 minutes
Total Time 45 minutes

Ingredients:
2 large eggplants halved lengthwise
1/4 cup olive oil
1 1/2 tablespoons Kosher salt
1 teaspoon freshly cracked black pepper

2 large roasted eggplants, flesh removed
1-15.5 ounce can Cannellini beans  drained and rinsed
3 cloves garlic chopped
zest of one lemon
fresh lemon juice 2-3 tablespoons
1/4 cup grated Parmigiano- Reggiano cheese
1 teaspoon dried oregano
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon ground corriander
1 teaspoon Kosher salt
1/2 teaspoon freshly cracked black pepper
3 tablespoons *E.V.O.O.
1 tablespoon of freshly chopped flat leaf Italian parsley
1 tablespoon of freshly chopped basil
*E.V.O.O. to drizzle over the top
Smoked paprika for garnish (optional)

Directions:
Preheat oven to 400 degrees F.
I cut the top off two eggplants. Then cut them in half length wise and laid them onto two baking sheets. Drizzled them with olive oil, Kosher salt, and freshly cracked black pepper. Roasted them for 35-40 minutes then let them cool. Scoop out all the flesh and transfer to a food processor. Add the Cannellini beans, lemon zest, lemon juice, garlic, spices, Kosher salt, black pepper and *e.v.o.o.. Pulse until smooth. Next, add the grated cheese, fresh chopped herbs and pulse until combined. Transfer the Tapenade to a serving bowl.

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 a pinch of  Kosher salt and black pepper. Bake for approximately 12-15 minutes or until the bread is golden brown.

I like to sprinkle a little smoked paprika (optional) and a drizzle of *e.v.o.o. over the top of the Tapenade.

To serve:
Place the Eggplant Tapenade in a serving bowl. I like to sprinkle a little smoked paprika and a drizzle of *E.V.O.O. over the top. Along side, I serve a platter of sliced grilled or oven toasted Ciabatta bread.

*E.V.O.O. is the abbreviation for Extra Virgin Olive Oil

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