Green Olive and Eggplant Tapenade
1 16 to 18 ounce eggplant
Preheat oven to 450*F. Oil heavy large baking sheet. Cut eggplant in half lengthwise and arrange cut side down on prepared baking sheet. Roast eggplant until soft, about 35 minutes. Cool. Using spoon, scrape eggplant pulp from skin into processor, discard skin. Add garbanzo beans and oil to eggplant; puree until almost smooth. Transfer eggplant mixture to large bowl.
1 15 ounce can garbanzo beans drained
1/4 cup extra-virgin olive oil
1 10 ounce jar pimiento-stuffed green olives,
1 4 ounce jar sliced pimiento drained
2 tablespoons chopped fresh parsley
2 teaspoons chopped garlic
1 teaspoon chopped fresh rosemary
Add remaining ingredients to processor. Using on/off turns, process until mixture is coarsely chopped. Mix olive mixture into eggplant mixture. Season tapenade to taste with salt and pepper. Can be prepared 1 day in advance.
would green olive and eggplant tapenade be ok if put in a water bath in ball canning jars?
beverly, brigantine nj
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