Eggplant Caviar With Tapenade

"An adapted recipe that originated from Hotel Maison de Ville, New Orlean, Louisiana. This is a dream for eggplant and olive lovers--like me. Can be used as an appetizer, light lunch or supper."
 
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photo by Ambervim photo by Ambervim
photo by Ambervim
Ready In:
50mins
Ingredients:
16
Yields:
3 cups
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ingredients

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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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Reviews

  1. I think both parts of this recipe stand on their own. They are lovely together. I am going to mix them together for big events. It is easy to make and creates an elegant nibble.
     
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