Roasted Eggplant Tapenade

  • Yield: 16 servings


1medium eggplant, whole, unpeeled
Oil, for rubbing eggplant
2 garlic cloves
2tablespoons capers, drained
2tablespoons pitted black Kalamata olives
1tablespoon tomato paste
1/4cup extra-virgin olive oil
1tablespoon balsamic vinegar
Juice of 1 lemon (2 tablespoons)
Salt and freshly ground black pepper, to taste
1tablespoon chopped sun-dried tomatoes, optional


  1. Preheat oven to 375F.
  2. Place eggplant on a baking sheet with sides and rub lightly with oil. Bake 40 minutes until eggplant is tender. Cool, peel, drain and remove seed pockets. (This can be done up to two days before making tapenade.)
  3. Combine all ingredients in a food processor fitted with metal blade or blender and process or blend about 45 seconds until smooth and creamy. Allow to sit for at least 1 hour so the flavors can get to know one another. Makes 2 cups

Nutritional Info *per serving

  • Calories 42
  • Fat 4g
  • Cholesterol 0mg
  • Sodium 44mg
  • Carbohydrate 2g
  • Fiber .82g
  • Protein .36g