Let's Dish With Linda Lou

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

Eggplant Tapenade

on February 17, 2014

This recipe is one I put together one night when I wanted something healthy but delicious. I grew up eating eggplant,  from being blessed to have had an Italian grandmother. She prepared eggplant in so many ways, and all of them delicious. I wanted something a little different. I took an eggplant, cut it half, drizzled some olive oil, Kosher salt and pepper and roasted it for 35 minutes at 400 degrees. Scooped out the flesh and then placed it in a food processor with 1 can of drained and rinsed cannellini beans. I added 1 large clove of garlic, some Kosher salt and pepper, the zest of a lemon, and a tablespoon of the juice of that lemon. I pulsed the mixture until smooth then added some grated Parmigiano-Reggiano cheese and some chopped fresh basil and pulsed for a few seconds more until cheese and basil were combined. i served it with some baguette bread slices that I had also drizzled with olive oil, salt, and pepper and toasted in the oven.I finished it with a drizzle of extra virgin olive oil and some ribbons of finely chopped basil. Traditionally a Tapenade is made with olives and other ingredients, but I think you can pretty much make whatever you want into your own Tapenade.Image


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