Roasted Eggplant Tapenade

ADDITIONAL CONTRIBUTORS Dane Feldman

By Dane Feldman

Photo by Dane Feldman.

Recently, I attended a dinner party with a Mediterranean theme and I offered to bring an appetizer. I wanted to make something that would fit in with the theme without being too predictable, so I attempted an eggplant-based tapenade. Personally, I’m not one for eggplant, but this dish is great for those who are.

What you’ll need:
2 medium eggplants
1/2 cup pine nuts
1/8 cup sesame seeds
2 dozen grape tomatoes
1 1/2 tsp minced garlic
3/4 lemon
2 roasted red peppers
1 tsp olive oil
4 tsp feta
16 kalamata olives, halved

Directions:
Cook the pine nuts in a dry pan until they’ve browned. Do the same with the sesame seeds.

Oven-roast the tomatoes on a small baking sheet with oil.

Preheat the oven to 500.

Pierce the eggplant and roast for about 40 minutes, turning it every ten minutes until it’s soft.

Let the eggplant cool. Slice the eggplant in half and scoop the flesh out. Put the flesh in the food processor.

Put the pine nuts, sesame seeds, and tomatoes into the food processor as well. Add in the garlic. Juice the 3/4 lemon into the processor.

Roughly chop the peppers and add them in to the processor. Pour in the olive oil, olives, and cheese before pulsing.

Serve with warm pita and olive oil to taste.

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