Description
This vibrant Green Olive Tapenade is a flavorful Mediterranean spread featuring roasted eggplant, garbanzo beans, pimiento-stuffed green olives, capers, garlic, fresh herbs, and olive oil. Perfect as an appetizer served with crusty bread, it balances smoky, tangy, and herbaceous notes for a deliciously textured dip.
Ingredients
Vegetables and Herbs
- 1 1-pound globe eggplant (or 2 large Japanese eggplants)
- 3 cloves garlic (minced)
- 1/4 cup chopped fresh parsley
- 2 teaspoons chopped fresh rosemary
Pantry Items
- 1 can (15-ounce) garbanzo beans (chickpeas), drained and rinsed
- 1 jar (10-ounce) pimiento-stuffed green olives (approximately 2 cups), drained
- 2 tablespoons drained capers
- 1/4 cup extra-virgin olive oil, divided
- Salt and freshly ground black pepper (to taste)
- Crushed red pepper flakes (optional, to taste)
Instructions
- Preheat and Prepare Eggplant: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Roast the Eggplant: Cut the eggplant(s) in half lengthwise. Brush the cut sides with 2 tablespoons of olive oil and season generously with salt and black pepper. Place the halves cut-side down on the baking sheet and roast. For two Japanese eggplants, roast 25-30 minutes; for one globe eggplant, roast 40-45 minutes, until the flesh is tender and easily pierced with a knife. Remove and let cool.
- Scoop Eggplant Flesh: Once cool, use a spoon to scrape the soft eggplant pulp from the skins into the bowl of a food processor. Add the remaining olive oil.
- Add Chickpeas and Process: Add the drained and rinsed garbanzo beans to the food processor. Pulse until the eggplant and beans are chopped but still have some texture; avoid processing into a smooth puree.
- Add Remaining Ingredients: Add the green olives, capers, garlic, parsley, and rosemary. Pulse again until the mix achieves a coarse, uniform consistency. Adjust the texture by adding more olive oil if needed. Season to taste with salt, pepper, and optional crushed red pepper flakes for heat.
- Serve: Transfer the tapenade to a serving bowl. Drizzle a little extra olive oil on top for richness and serve with crusty bread or crackers as an appetizer or spread.
Notes
- If you prefer a spicier tapenade, increase the amount of crushed red pepper flakes according to your taste.
- Use parchment paper for easy cleanup and to prevent the eggplant from sticking.
- The tapenade can be made ahead and stored in an airtight container in the refrigerator for up to 3 days.
- Adjust olive oil quantity as needed to achieve your desired consistency—some prefer it thicker, others looser.
- This tapenade pairs wonderfully with toasted baguette slices, pita chips, or fresh vegetable crudités.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
