5 spicy and tapenade Recipes

eggplant (or 2 medium s), cut in half lengthwise, pam non-stick cooking spray , 2 - 0.27 g 1/3 second sprays, garlic , 2 cloves, ground cumin , 2 tbsp, ginger, ground , 1 1/2 tbsp, cilantro, dried , 4 tbsp, parsley, dried , 4 tbsp, yellow bell pepper, 1/2 cup chopped, red bell pepper , 1/2 cup chopped, jalapeno peppers , 1 finely chopped pepper, onions, 1 cup, chopped, olive oil , 1 tbsp, seasoning salt , 1/2 tbsp, pepper

aubergine, chopped into 2-inch dice, red pepper, de-seeded with the white membrane cut out & chopped into 2-inch dice, garlic cloves, peeled, tomatoes, roughly chopped, olive oil, ground cumin, ground coriander, chili powder, salt & pepper, fresh coriander (cilantro), harissa (optional), sun-dried tomatoes packed in oil, drained (reserve 1 tbsp of the sun-dried oil or olive oil)

butter, softened, all-purpose flour, salt, ground red pepper, sharp cheddar cheese, shredded, refrigerated olive tapenade, drained well

mixed olive , mostly kalamata, capers, rinsed, extra virgin olive oil, garlic cloves, to taste finely chopped, grated large lemon , juice and zest of, chopped green peppercorn, drained, red pepper flakes