Olive & Eggplant Tapenade Recipe

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Ingredients:

Serving

Directions:

Preheat oven to 425 degrees F. Coat eggplant with 1 teaspoons olive oil. Place eggplant on a baking sheet and roast it 20 minutes or until skin is blistered and brown. Set aside and peel when cool enough to handle.
Place eggplant, olives, anchovies, capers and garlic in a food processor and blend. Once mixture is pureed, drizzle in remaining olive oil. Process until it resembles a rough paste. Serve at room temperature with crackers, pita bread or crostini.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1152.69 Kcal (4826 kJ)
Calories from fat	988.11 Kcal
		% Daily Value*
Total Fat	109.79g	169%
Cholesterol	216.88mg	72%
Sodium	22.63mg	1%
Potassium	274.52mg	6%
Total Carbs	11.84g	4%
Sugars	4.61g	18%
Dietary Fiber	3.52g	14%
Protein	32.89g	66%
Vitamin C	3.2mg	5%
Iron	0.1mg	0%
Calcium	94.9mg	9%

Amount Per 100 g
Calories	598.87 Kcal (2507 kJ)
Calories from fat	513.36 Kcal
		% Daily Value*
Total Fat	57.04g	169%
Cholesterol	112.68mg	72%
Sodium	11.76mg	1%
Potassium	142.62mg	6%
Total Carbs	6.15g	4%
Sugars	2.4g	18%
Dietary Fiber	1.83g	14%
Protein	17.09g	66%
Vitamin C	1.7mg	5%
Calcium	49.3mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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