Olive & Eggplant Tapenade

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 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

Recipe

• 1 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 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.