Eggplant Caviar With Tapenade
At a Glance
- Total
- 50 min
- Servings
- 3.00 cups
Categories
- Appetizer
- Mediterranean
- Baked
Allergens
- Fish
- Wheat
Servings & Nutrition
Original recipe serves 3. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Eggplant Caviar With Tapenade brings together 1 large eggplant, 3 tablespoons finely chopped onions, 1/3 cup chopped tomato in a practical dish for home cooking. It takes about 50 min to prepare and cook. It makes approximately 3 servings.
Hands-Free Mode Off
Equipment
Baking sheet, fork, mixing bowl, knife
Ingredients
- 1 large eggplant
- 3 tablespoons finely chopped onions
- 1/3 cup chopped tomato
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh basil
- 1/2-1 teaspoon minced garlic
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1/4 teaspoon salt, to taste
- 1/4 teaspoon pepper, to taste
- French bread, sliced toasted
- 3/4 cup Greek olive, pitted and finely chopped
- 2 anchovy fillets, chopped
- 1 tablespoon capers
- 1 tablespoon olive oil
- 2 teaspoons Dijon mustard
Instructions
To make Tapenade: mix together all the ingredients and set aside.
To make caviar: Prick the eggplant with a fork several times.
Put eggplant on a baking sheet.
Bake at 450° for 20 minutes or until skin starts to darken and pulp feels soft.
Let eggplant cool.
Peel the eggplant and chop into coarse chunks.
In a large bowl, mix together the chopped eggplant and the next 9 ingredients.
Adjust seasoning to taste.
Serve the caviar with tapenade and toasted french bread.
Advertisement
Reviews, cook notes, and substitutions
No member notes yet. Public visitors can read notes here once members share them.
Log in with an active membership to leave a review or share cook notes and substitutions.
