Mediterranean Tapenade

In Dip/ Spread, Recipe, Snack by Jennifer

This recent heatwave has been making me look for food that will not weigh me down. There’s only one ingredient that needs to be heated in this unconventional tapenade. But here’s an idea to beat the heat, visit the famers market early to collect the produce. Turn on the oven as soon as you arrive home before the temperature has climbed too high. Get the eggplant cooked, cooled, and scooped. Your choice now is to finish off the entire recipe and chill it in the fridge or toss all the ingredients in the food processor just before you’re ready to eat as the day cools off. Set out a tray with a bowl of the tapenade, some crispy rice crackers, and thick cucumber slices. Then relax with a cool glass of vinho verde.

Eggplant contains chlorogenic acid,one of the most powerful free radical scavengers found in plants, which has been shown to decrease low-density lipid (LDL) levels. The other ingredients in this spread are full of plant protein, fiber, healthy fats, and antioxidants to prime your digestion and your mind, and even slow the aging process.

This recipe makes a large party-size batch of crowd pleasing spread. Maybe bring some to your Labor Day celebration. It’ll be a hit, I promise.

Mediterranean Tapenade
 
Author:
Serves: 6 cups
Ingredients
  • 1 large eggplant
  • ¾ cup extra virgin olive oil, plus 2 TB for brushing on eggplant
  • ½ teaspoon sea salt
  • ½ teaspoon black pepper, or to taste
  • 1 15.5-ounce can chick peas, drained and rinsed
  • 2 10-ounce jars green olives with pimento, drained
  • 1 red pepper, roasted, peeled, seeded (or ½ cup roasted red pepper strips)
  • ½ cup parsley, roughly chopped
  • ½ cup basil, roughly chopped
  • ¼ cup oregano, roughly chopped
  • 3 garlic cloves, roughly chopped
  • 2 tablespoons fresh lemon juice
Instructions
  1. Preheat oven to 350℉. Slice eggplant in half lengthwise and brush surface with 2 tablespoons olive oil. Sprinkle with salt and ¼ teaspoon of the pepper.
  2. Roast for 20 minutes or until eggplant begins to brown and flesh is softened. Cool and remove skin. Transfer flesh to the bowl of a food processor.
  3. Place chick peas, olives, red pepper, parsley, basil, oregano, garlic, and lemon juice in the food processor. Pulse until ingredients are chunky.
  4. Drizzle ¾ cup olive oil through feed tube until incorporated with other ingredients. Do not over process so mixture remains chunky.