Paolo’s Famous Tapenade

★★★★

Appetizers, Sauces, Spreads, Dips & Dressings

Source:

Ingredients

1 large Eggplant

16 oz. Chick Peas/Garbanzo Beans in water, drained

24 oz. Green Olives with Pimento, drained

4 roasted red peppers, peeled, seeded, and roughly diced

1/4 bunch Parsley, roughly chopped

2 each Garlic Cloves, peeled

1 cup Extra Virgin Olive Oil

fresh Ground Black Pepper, to taste

Directions

Split the eggplant in half and season with olive oil, salt & pepper.

Roast the eggplant in a 350 degree oven for 20 minutes.

When completely cool, remove the pulp and discard the skin.

Place the remaining ingredients, except half of the red pepper, olive oil and black pepper, in a food processor in batches and pulse until well chopped. If you have a grinder attachment for your mixer this works well also.

Mix in the remaining red peppers with a spoon. Then, slowly drizzle olive oil into ground mixture while slowly stirring tapenade until the oil is totally incorporated.

Season to taste with fresh ground black pepper. Serve with fresh baked ciabatta bread, focaccia or grilled garlic crostini and ENJOY!

Notes

2019/02/04 - doubled red pepper & changed directions to stir in half.