|1 large||Eggplant; (aubergine)|
|¼ cup||Plus 1 teaspoon olive oil|
|1 cup||Kalamata olives; pitted|
|Freshly ground black pepper; to taste|
Preheat the oven to 425 F
Coat the eggplant with 1 teaspoon of the olive oil. Place the eggplant on a baking sheet and roast it for about 20 minutes, or until the skin is blistered and brown. Set aside and peel when cool enough to handle.
Place the eggplant, olives, anchovies, capers, and garlic in a food processor and blend. Once the mixture is pureed, drizzle in the remaining olive oil. Process until the mixture resembles a rough paste.
Serve Olive and Eggplant Tapenade at room temperature with crackers, pita bread, or French bread.
Converted by MC_Buster.
Per serving: 782 Calories (kcal); 64g Total Fat; (72% calories from fat); 8g Protein; 47g Carbohydrate; 7mg Cholesterol; 4103mg Sodium Food Exchanges: 0 Grain(Starch); ½ Lean Meat; 6½ Vegetable; ½ Fruit; 12 ½ Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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