Olive & Eggplant Tapenade

A nice tapenade for crostini, crackers or pita bread.

• Ready In: 30 mins
• Yields: 1 cups

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

Directions

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.