Eggplant tapenade

Recipe Information

Ingredients

• 2 small eggplants

• Sea salt, to taste

• 1/2 red onion, chopped

• 5 cloves of garlic, chopped

• 4 plum or Roma tomatoes, halved

• ¼ cup extra virgin olive oil

• ¼ cup balsamic vinegar

• Dried or fresh Italian herbs such as basil, oregano, parsley, and thyme, to taste

• 1/2 cup green olives

• 2 teaspoons agave nectar

• 1 tablespoon capers

• 1 tablespoon chopped fresh parsley

Directions

• Preheat an oven to 400ºF.

• Peel the eggplants and cut in half lengthwise. Cut each piece lengthwise again to have four pieces.

• Place in a roasting pan and sprinkle both sides of the eggplant with salt. Set aside for 15 minutes so the salt draws the moisture out of the eggplant.

• While the eggplant is weeping, remove excess moisture with a paper towel.

• Add the onion, garlic, and tomatoes to the roasting pan. Drizzle with olive oil, balsamic vinegar, and the herbs. Mix with hands to coat all of the vegetables.

• Roast in the preheated oven for 1 hour or until the eggplant is tender. Remove and let cool.

• Spoon the vegetables into a food processor.

• Add the olives and agave nectar. Cover and pulse until the mixture is a desired consistency.

• Spoon the mixture into a serving bowl and top with capers and fresh parsley. Cover with plastic wrap and chill until serving.

• Serve cold or at room temperature with tortilla chips, pita chips, or bread.

Nutrition (per serving)

• Calories: 143 cal

• Total fat: 10g

• Saturated fat: 1g

• Monounsaturated fat: 7g

• Cholesterol: 0mg

• Sodium: 138mg

• Potassium: 448mg

• Carbohydrate: 14g

• Fiber: 5g

• Protein: 2g