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Mediterranean Tapenade

by Jennifer
  • 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 8.5- ounce jars green olives with pimento, drained
  • 1 red pepper, roasted, peeled, seeded (or 1/2 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
  • Preheat oven to 350℉. Slice eggplant in half lengthwise and brush surface with 2 tablespoons olive oil. Sprinkle with salt and 1/4 teaspoon of the pepper.
  • 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.
  • Place chick peas, olives, red pepper, parsley, basil, oregano, garlic, and lemon juice in the food processor. Pulse until ingredients are chunky.
  • Drizzle 3/4 cup olive oil through feed tube until incorporated with other ingredients. Do not over process so mixture remains chunky.
I hope you'll try this recipe!Mention @freshbalancenutrition or tag #freshbalancenutrition!