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Olive & Eggplant Tapenade

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Ingredients

Adjust Servings:
1 large eggplant
1/4 cup olive oil
1 teaspoon olive oil
1 cup kalamata olive, pitted
2 anchovy fillets
1 teaspoon capers
4 garlic cloves, minced
fresh ground black pepper

Nutritional information

838.5
Calories
672 g
Calories From Fat
74.8 g
Total Fat
10.4 g
Saturated Fat
6.8 mg
Cholesterol
1379.6 mg
Sodium
43.8 g
Carbs
23.3 g
Dietary Fiber
13 g
Sugars
9.8 g
Protein
763g
Serving Size

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Olive & Eggplant Tapenade

Features:
    Cuisine:

    A nice tapenade for crostini, crackers or pita bread.

    • 50 min
    • Serves 3
    • Easy

    Ingredients

    Directions

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    Olive & Eggplant Tapenade, A nice tapenade for crostini, crackers or pita bread , A nice tapenade for crostini, crackers or pita bread


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    Steps

    1
    Done

    Preheat Oven to 425 Degrees F. Coat Eggplant With 1 Teaspoons Olive Oil. Place Eggplant on a Baking Sheet and Roast It 20 Minutes or Until Skin Is Blistered and Brown. Set Aside and Peel When Cool Enough to Handle.

    2
    Done

    Place Eggplant, Olives, Anchovies, Capers and Garlic in a Food Processor and Blend. Once Mixture Is Pureed, Drizzle in Remaining Olive Oil. Process Until It Resembles a Rough Paste. Serve at Room Temperature With Crackers, Pita Bread or Crostini.

    Avatar Of Nevaeh Bishop

    Nevaeh Bishop

    Vegan chef dedicated to proving that plant-based cuisine can be flavorful and satisfying.

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