Eggplant Caviar With Tapenade

READY IN: 50mins
YIELD: 3 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • To make Tapenade: mix together all the ingredients and set aside.
  • To make caviar: Prick the eggplant with a fork several times.
  • Put eggplant on a baking sheet.
  • Bake at 450° for 20 minutes or until skin starts to darken and pulp feels soft.
  • Let eggplant cool.
  • Peel the eggplant and chop into coarse chunks.
  • In a large bowl, mix together the chopped eggplant and the next 9 ingredients.
  • Adjust seasoning to taste.
  • Serve the caviar with tapenade and toasted french bread.
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