Olive Eggplant Tapenade Recipes

Steps:

• 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.
• 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.

Steps:

• Combine the olives, capers, anchovies and garlic in a food processor fitted with a steel blade, and pulse 3 times. Add the olive oil, lemon juice, mustard, thyme and parsley and process until chunky.
• Serve on toasts.

Steps:

• 1. (NOTE: If you don't have or can't find Za'atar, combine 1 tablespoon each oregano, sumac, cumin, and sesame seeds, and 1 teaspoon each Kosher salt and black pepper. Makes about 1/4 cup and can be stored for later uses.)
• 2. Wash off the eggplants, cut off the top and place on a large cookie sheet. Prick a few holes in each eggplant with a fork.
• 3. Bake in a pre-heated 375 deg oven for 60 minutes or until the skin has shriveled and a long fork will pierce the eggplant easily. Remove for the oven and let cool about 15 minutes before handling.
• 4. While the eggplant is baking and cooling, cut up the onions, and peppers and chop or mince the garlic set aside.
• 5. When cool enough to handle, remove the skin from the eggplant and discard. Put the meat of the eggplant and the seeds in a colander and squeeze out some of the liquid, but don't press it all. Put in a large mixing bowl.
• 6. Using a potato masher, mash the eggplant to the consistency that you prefer. I like to keep it somewhat chunky so it's not just a puree. This could also be done in a food processor. Add the peppers, onions, garlic and the salt, pepper, Za'atar and lemon zest and combine thoroughly. Slowly add the olive oil, a little at a time, to coat all of the tapenade, but not so it's very oily. Sprinkle on the paprika. Cover and refrigerate. This can be done the day before. It's almost better that way.
• 7. When you're ready to serve it, slice the baguettes on a bias into about 1/4" thick slices and top each slice with some of the tapenade and serve. As an option, you can leave it in a serving bowl, spread the sliced baguette on a serving plate and let everyone take their own. Slices of pita bread would work just as well. For smaller groups, reduce the measurements accordingly. Enjoy.

Steps:

• Preheat oven to 425 degrees F. Coat eggplant with 1 tsp. 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.
• Place eggplant, olives, anchovies, capers and garlic in a food processor and blend. Once mixture is pureed, drizzle in remaining olive oil. Process unti it resembles a rough paste. Serve at room temperature with crackers, pita bread or toasted crostini.