Roasted Eggplant Rounds Topped with Olive Tapenade and Artichoke Roasted Red Pepper Spread
Ingredients
- For the eggplant rounds and olive tapenade
- • 3 medium uniform eggplants cut into 1/2-inch rounds, unpeeled
- • 1/2 cup pure olive oil
- • 5 garlic cloves, peeled and slightly smashed
- • 3 anchovy fillets, rinsed, patted dry and chopped
- • 1 cup pitted Kalamata or green olives, drained, patted dry
- • 2 teaspoons lemon juice
- • 2 teaspoons prepared mayonnaise
- For the Artichoke-Roasted Red Pepper spread
- • 1 package (12 oz) frozen artichoke hearts, thawed
- • 2 roasted red peppers, homemade or prepared, chopped
- • 1 medium onion, finely chopped
- • 4 garlic cloves, diced
- • 3 tablespoons extra virgin olive oil
- • 2 tablespoons balsamic or red wine vinegar
- • 1 teaspoon dried Italian seasoning mix
- • 1/4 teaspoon red pepper flakes
- • Coarse salt and freshly ground black pepper, to taste
- • Fresh flat- leave parsley, to finish the spread and for plating
- • Capers, drained, rinsed, pat dry (optional)
Instructions
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