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Eggplant Caviar With Tapenade

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“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.”
READY IN:
50mins
YIELD:
3 cups
UNITS:
Metric

Ingredients Nutrition

Directions

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

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