Main
Recipes
Roasted Eggplant Spread Recipe

Roasted Eggplant Spread Recipe

Posted by

Rate It!

Add your photo!

Ingredients

Count

Nutrition

Calories

Comments Print recipe

Ingredients:

Serving

2 smallish eggplants- you know, just right, not too big (or you'll be eating tapenade for breakfast lunch and dinner)
sea salt
1/2 red onion
5 cloves of garlic (what can i say )
4 plum or roma tomatoes
olive oil
balsamic vinegar
dried italian herbs- oregano , thyme , marjoram , basil , parsley , to taste
1/2 cup ripe olives
1-2 tsp agave nectar
1 heaping tbsp capers
1 tbsp or so chopped fresh parsley

Directions:

Preheat the oven to 400 degrees F (here at high altitude I have to crank the heat, but if you prefer a longer slower roasting time, do whatever your little heart desires).
Peel the eggplants and cut them lengthwise into four pieces each. Lay them in a roasting pan and sprinkle both sides of the eggplant with sea salt. Set them aside to let the salt do its thing (salting the eggplant draws out the moisture and bitterness).
Meanwhile, roughly chop the onion and garlic. Halve the tomatoes.
When the eggplant is weeping- about 10 to 15 minutes- blot with a paper towel to remove the excess moisture. Cut up the slices a bit. Add the onion pieces, garlic and tomatoes. Drizzle it all with olive oil and balsamic vinegar. Stir with a wooden spoon to coat.
Face the tomatoes cut side up. Sprinkle the whole shebang with dried herbs (no need to waste fresh herbs for this roasting process).
Roast in the oven for an hour or more, as needed. The eggplant should be very tender. Remove the pan from the oven and let it cool a bit.
Spoon the eggplant mixture into a food processor bowl; add the olives and agave nectar; cover and pulse until the mixture is finely diced- or you can make it less chunky and puree it. I like mine with some texture.
Scoop it out into a bowl and add the capers and chopped fresh parsley. Taste test for seasoning adjustments- more salt? Vinegar? Olive oil? Some pepper? Cover and chill until serving.
I like this tapenade best at room temperature; so I took it out of the fridge about fifteen minutes before serving.
Serve with pita crisps or flatbread, corn chips, or toasted slices of bread.
Cook's Note: I just had to edit here and mention how delicious this tapenade was in a pasta sauce. We had just shy of a cup left over, and the next night I made a quick sauce with it- adding more garlic (don't I always add more garlic?), chopped Italian parsley, 14 oz. fire roasted tomatoes, about 3/4 cup organic Better Than Bouillon broth, and some (vegans please ignore) fabulous leftover organic beef meatloaf, crumbled. It made a savory, hearty ragu. We served it with buckwheat spiral pasta. And we scraped our plates clean.
Copyright © 2006-2007 Karina's Kitchen: Recipes from a Gluten-Free Goddess. All rights reserved.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	42.93 Kcal (180 kJ)
Calories from fat	11.36 Kcal
		% Daily Value*
Total Fat	1.26g	2%
Sodium	85.46mg	4%
Potassium	125.77mg	3%
Total Carbs	8.01g	3%
Sugars	5.64g	23%
Dietary Fiber	1g	4%
Protein	0.79g	2%
Vitamin C	8.2mg	14%
Iron	0.4mg	2%
Calcium	21.5mg	2%

Amount Per 100 g
Calories	65 Kcal (272 kJ)
Calories from fat	17.2 Kcal
		% Daily Value*
Total Fat	1.91g	2%
Sodium	129.39mg	4%
Potassium	190.42mg	3%
Total Carbs	12.13g	3%
Sugars	8.54g	23%
Dietary Fiber	1.52g	4%
Protein	1.19g	2%
Vitamin C	12.4mg	14%
Iron	0.6mg	2%
Calcium	32.5mg	2%

* 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

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Black Beans and Rice

Black beans (and liquid ), Onion, finely chopped and 13 more..
Balsamic-Honey Glazed Chicken Breasts

Olive oil, Boneless skinless chicken breasts and 8 more..
Italian Mushrooms and Spinach

Olive oil, Onion, chopped, Garlic cloves, chopped and 8 more..
Tomato and Basil Crostini

Ripe plum tomatoes , seed and dice and 6 more..
Garlic Chicken Pasta

Onion, sliced very thin, Garlic cloves, minced and 13 more..
Mandoline Ratatouille

Onion, finely chopped, Garlic, very thinly sliced and 8 more..
Wheat Berries with Braised Beef and Parsnips

Olive oil and 11 more..
Ratatouille's Ratatouille

Onion, finely chopped, Garlic , close very thinly sliced and 8 more..
Shredded Pork Taquitos

Olive oil and 7 more..
Pasta With Eggplant Sauce

Chinese eggplants , in 1-inch dice. you should have about... and 12 more..
Eggplant Salad (Melitzanosalata)

Eggplants (about 3 or 4 long ), Onion, grated and 7 more..