Olive And Eggplant Tapenade |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 16 |
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Not your ordinary tapenade! The green olives add zest and the flavor of the chickpeas isn't hidden. All in all, a very balanced tapenade. Ingredients:
1 pound eggplant |
15 ounces chickpeas |
1/4 cup olive oil |
10 ounces green olives |
4 ounces pimentos |
2 tablespoons parsley |
2 teaspoons garlic |
1 teaspoon rosemary |
Directions:
1. Cut eggplant and place cut-side down on an oiled pan.
2. Bake at 450 degrees F for 35 minutes.
3. Cool slightly.
4. Remove pulp to food processor.
5. Add chickpeas and olive oil.
6. Puree.
7. Place mixture in bowl and set aside.
8. Place the rest of the ingredients into the food processor.
9. Chop coarsely.
10. Combine with eggplant in bowl.
11. Refrigerate.
12. Serve on crackers or small bread (or on a spoon like my brother-in-law!)
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