Eggplant Tapenade

Tonight we are having guests and I wanted so make a savory appetizer full of flavor and fresh ingredients. I decided to go with a tapenade and pita chips.

Start by roasting your eggplant. Drizzle olive oil all over to fully coat it.

Then you will want to prick it with a fork. Don't be afraid to prick it all over, you don't want it to explode in the oven. Then place in a 400 degree oven for about 45 minutes

While you wait chop one small yellow onion

Along with 2 cloves of garlic

Throw into a sauté pan with some olive oil, and give it a stir

Sprinkle in a pinch of red pepper flakes

While you wait for the onions to become translucent, toast 2 tablespoons of pine nuts

When the onions are ready, pour into a large mixing bowl

Along with the toasted pine nuts

Next, chop about 3 tablespoons of fresh parsley and throw into the bowl

Squeeze in 2 tablespoons of fresh lemon juice

2 tablespoons of dried capers

2 teaspoons of fine sea salt

A generous amount of freshly cracked black pepper

Splash in a couple dashes of red wine vinegar

And finally 2 tablespoons of tomato paste

Give it all a stir and set aside

Once the eggplant is cooled cut off the end and begin to peel off the skin

Chop it up into pieces to go into the food processor

To the processor add the eggplant and 1/2 cup of pitted kalamata olives

And about 8oz of jarred roasted red peppers. Purée until smooth

Mix into your onion mixture until well combined. Serve with pita chips. Enjoy!