Ingredients
-
1
-
3
-
1/3
-
2
-
1
-
1/2 - 1
-
2
-
2
-
1/4
-
1/4
-
-
-
3/4
-
2
-
1
Directions
Eggplant Caviar With Tapenade, An adapted recipe that originated from Hotel Maison de Ville, New Orlean, Louisiana This is a dream for eggplant and olive lovers–like me Can be used as an appetizer, light lunch or supper , I think both parts of this recipe stand on their own They are lovely together I am going to mix them together for big events It is easy to make and creates an elegant nibble
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Steps
|
1
Done
|
To Make Tapenade: Mix Together All the Ingredients and Set Aside. |
|
2
Done
|
to Make Caviar: Prick the Eggplant With a Fork Several Times. |
|
3
Done
|
Put Eggplant on a Baking Sheet. |
|
4
Done
|
Bake at 450 For 20 Minutes or Until Skin Starts to Darken and Pulp Feels Soft. |
|
5
Done
|
Let Eggplant Cool. |
|
6
Done
|
Peel the Eggplant and Chop Into Coarse Chunks. |
|
7
Done
|
in a Large Bowl, Mix Together the Chopped Eggplant and the Next 9 Ingredients. |
|
8
Done
|
Adjust Seasoning to Taste. |
|
9
Done
|
Serve the Caviar With Tapenade and Toasted French Bread. |
