Eggplant Tapenade
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
1-1/2 cups N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 small eggplant (about 12 ounces) 2 large garlic cloves 1/2 cup drained roasted red pepper from jar
12 brine-cured olives, pitted (such as Kalamata) 4 anchovy fillets, drained 3 oil-packed sun-dried tomatoes, drained
4 anchovy fillets, drained 3 oil-packed sun-dried tomatoes, drained 1 tablespoon chopped fresh basil or 1 teaspoon dried
1 tablespoon olive oil 1/2 teaspoon fresh lemon juice 1/8 teaspoon dried crushed red pepper
salt and pepper



1 Preheat broiler. Broil eggplant until charred on all sides, about 8 minutes. Reduce oven temperature to 350 F. Place eggplant on baking sheet; bake until tender, about 8 minutes. Cut eggplant in half. Scoop flesh onto colander. Press out excess liquid.
2 With processor running, drop garlic through feed tube and mince. Add roasted pepper, olives, anchovies, tomatoes, basil, oil, lemon juice, dried crushed red pepper and eggplant. Process until chunky puree forms. Season to taste with salt and pepper.

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