Tapenade

Name: Tapenade
Yield: Makes approximately 2½ cups, depending on the size of the eggplant
Cuisine: American
Ingredients: Pinch black pepper; ¼ cup Halkidiki or Castelvetrano olives; 1 tablespoon olive brine; ½ teaspoon salt; Peel of ½ lemon, shredded; ¼ cup packed fresh basil; 2 tablespoons extra-virgin olive oil; 1½ tablespoons crushed red pepper; 4 ounces sun-dried tomatoes; 1 teaspoon fresh rosemary; 1 eggplant, cut into large cubes; 1 tablespoon safflower oil; ¼ teaspoon salt; ½ teaspoon dried oregano

Preparation info

Makes approximately
2½ cups
, depending on the size of the eggplant

Difficulty
Easy

Appears in

Plant-Based Gourmet

By Suzannah Gerber

Published 2021

About

Ingredients

1 eggplant, cut into large cubes
1 tablespoon safflower oil
1 teaspoon

Americas
United States
Condiment
Vegan
Gluten-free

Method

Preheat oven to 400°F.
Toss the eggplant with the safflower oil, rosemary, oregano, salt, and black pepper, then roast for 30 minutes