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Green Olive and Eggplant Tapenade Recipe

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3.9 from 11 reviews

  • Author: Sara
  • Total Time: 1 hour
  • Yield: 2 servings
  • Diet: Vegetarian

Description

This Green Olive Tapenade is a savory, textured spread combining roasted eggplant, garbanzo beans, and pimiento-stuffed green olives. It offers a delightful mix of flavors with fresh herbs like parsley and rosemary, enhanced by garlic and capers. Perfect for serving with crusty bread, this Mediterranean-inspired appetizer is easy to prepare and ideal for entertaining or a flavorful snack.

Ingredients

Roasted Eggplant

  • 1 1-pound globe eggplant (or 2 large Japanese eggplants)
  • 2 tablespoons extra-virgin olive oil (for brushing)
  • Salt and freshly ground black pepper (to taste)

Tapenade Mixture

  • 2 tablespoons extra-virgin olive oil (additional)
  • 1 can (15 ounces) garbanzo beans (chickpeas), drained and rinsed
  • 1 jar (10 ounces) pimiento-stuffed green olives (about 2 cups), drained
  • 2 tablespoons drained capers
  • 3 cloves garlic, minced
  • 1/4 cup chopped fresh parsley
  • 2 teaspoons chopped fresh rosemary
  • Crushed red pepper flakes (optional, to taste)

Instructions

  1. Preheat and Prepare Baking Sheet: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
  2. Roast the Eggplant: Slice the eggplant(s) in half lengthwise. Brush the cut surface with 2 tablespoons of olive oil and season generously with salt and freshly ground black pepper. Place the eggplant halves cut side down on the baking sheet. Bake for 25-30 minutes if using Japanese eggplants, or 40-45 minutes if using a globe eggplant, until the flesh is tender and easily pierced with a knife. Remove from the oven and allow to cool.
  3. Scoop Out Eggplant Pulp: Once cooled, use a spoon to scrape the soft eggplant pulp from the skins into the bowl of a food processor. Add the remaining 2 tablespoons of olive oil to the bowl.
  4. Add Garbanzo Beans and Process: Add the drained and rinsed garbanzo beans to the food processor. Pulse until the mixture is coarsely chopped but still has texture. Avoid over-processing to maintain a rustic consistency.
  5. Add Remaining Ingredients: Add the pimiento-stuffed green olives, capers, minced garlic, fresh parsley, fresh rosemary, and crushed red pepper flakes if using. Pulse the processor until the tapenade reaches a coarse, uniform consistency. If needed, add a little more olive oil to loosen the mixture. Taste and adjust seasoning with salt and pepper as desired.
  6. Serve: Transfer the tapenade to a serving bowl. Drizzle a bit of extra virgin olive oil over the top for an appealing finish. Serve with crusty bread for a delicious appetizer or snack.

Notes

  • For a milder flavor, rinse the capers before adding them to the tapenade.
  • Adjust the amount of crushed red pepper flakes based on your preferred level of spiciness.
  • The tapenade can be made a day ahead and refrigerated to allow flavors to meld.
  • Use fresh herbs for the best vibrant flavor.
  • Serve with a variety of bread types such as baguette slices, crackers, or toasted pita.
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Appetizer
  • Method: Baking
  • Cuisine: Mediterranean

Find it online: https://saraflavors.com/green-olive-and-eggplant-tapenade-recipe/