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It’s grilling season people! You know what that means? Momma is off the hook for dinners! My hubby (aka the grill master), is logging major time in front of that hot metal beast while I
relax, ummm work on the side dishes while trying to coax the dog from licking remnants off the hot grill and the toddler from thinking the steel utensils are walking sticks. Whatever your BBQ scene looks like, this roasted red pepper and eggplant tapenade is a must to spread over your grilled protein of choice.
Burgers are pretty much a summer grilling staple – this we all know to be a universal truth. Just like coffee was invented for sleep-deprived moms, Cinderella’s feet were like a size four, and olive tapenade makes everything better. But sometimes our traditional beliefs are meant to be swayed.
Just for a moment, imagine subbing your beef patty with a tender and juicy fish burger, topped with savory roasted red pepper and eggplant tapenade.
WOAH, you did NOT see that coming, did ya? Fish – in burger form? With a roasted veggie spread? Is that even tasty? You better believe it – as strongly as wish you had style like Cinderella and a lifetime supply of Starbucks.
Trident Seafoods® Alaskan Pollock Burgers might be the unconventional summer staple that convinces you to swap your traditional burger. When you’re looking for a healthier alternative that is packed with Omega-3’s and lower in fat and calories that a beef hamburger, this.is.it. I’m talking 178% less fat, 94% less calories, and 25% less cholesterol! WOAH – does that convince you to swap your burger?
Aaaaaaand because fast, easy, and healthy are my jams, I’m lovin’ life when I can pick up a package of these at my nearest Costco, have the hubs throw a few on the grill, and devour these low-carb, gluten-free, high-protein burgers for dinner in the summa summa summa time.
I know when you think of fish, tatar sauce pops in your brain. Or is that just me? Don’t get me wrong, a big ‘ol dollop of tangy tarter sauce on a fish filet or burger can totally hit the spot, BUT once I created this roasted red pepper and eggplant tapenade, tarter sauce didn’t stand a chance.
Because let’s be honest, tarter sauce is great on fish and all, but you can’t use it as a dip for crackers, or smother it over chicken, or add a spoonful or two over scrambled eggs. YUCK. You CAN with this roasted veggie spread. Mmmm slightly charred eggplant, roasted red peppers, tangy balsamic with fresh basil and lemon juice combined with hints of garlic into a chunky and versatile spread? Dare you to tell me that doesn’t sound sooooooooo delicious.
This summer tapenade/dip/spread/condiment/whatever-you-want-to-call-it is a great addition to have to amp up anything sizzling in your grill. Plus it’s paleo, vegan, and Whole30 compliant.
To create this yourself, slice one small eggplant in 2″ thick slices. Cut the top off of a red pepper, remove the seeds, then slice in half. Brush little olive oil over the eggplant slices and red pepper, then place directly on the grates of the grill set at 400 degrees for 6 minutes, then flip and cook an additional 4-5 minutes, or until the red pepper is slightly charred and soft, and the eggplant slices are soft with char marks.
Let the red pepper and eggplant cool. Then carefully remove the skin from the red pepper – this should be relatively easy to peel off if the pepper is roasted well. Place the eggplant slices and red pepper into a large food processor and add the fresh basil. Pulse a few times, just enough to combine the vegetables yet keeping the mixture chunky.
Next, add the olive oil, balsamic vinegar, lemon juice, salt, and crushed garlic. Pulse a few times once again, just enough to combine. Serve immediately or store in an airtight container in the refrigerator.
Throw those beautiful fish burgers on the grill, char up those veggies, and reinvent traditional summer BBQ “hamburgers and ketchup” with juicy Trident Seafoods® Alaskan Pollock Burgers and the newest summer kid on the block – this smooth and savory roasted red pepper and eggplant tapenade.
Dare to swap your burger this summer for a Trident Seafoods® Alaskan Pollack Burger? Be sure to enter below for your chance at winning at BBQ grill and some major Costco cash!
Dare To #Swapyourburger #Contest
Roasted Red Pepper and Eggplant Tapenade
- Yield: 2 cups 1x
- 1 red pepper
- 1 small eggplant
- 1/8 cup chopped fresh basil
- 1/8 cup olive oil
- 3/4 teaspoon balsamic vinegar
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon minced garlic
- 1/2 teaspoon salt
- Preheat grill to 400 degrees
- Cut one small eggplant in to 2″ round slices. Cut the top off of red pepper, remove the seeds, then slice in half
- Brush little olive oil over the eggplant slices and red pepper, then place directly on the grates of the grill for 6 minutes, then flip and cook an additional 4-5 minutes, or until the red pepper is slightly charred and soft, and the eggplant slices are soft with char marks
- Let the red pepper and eggplant cool. Then carefully remove the skin from the red pepper
- Place the eggplant slices and red pepper into a large food processor and add the basil. Pulse a few times, just enough to combine the vegetables yet keeping the mixture chunky
- Add the lemon juice, balsamic vinegar, salt, and crushed garlic
- Pulse a few times once again, just enough to combine
- Serve immediately or store in an airtight container in the refrigerator
Rebecca @ Strength and Sunshine says
O that is a great topping!! Multi-purpose too! Any eggplanty spread is a good one! Naturally “creamy” and o so veggie packed 😉
Spot on girlfriend! I love things I can use in a variety of dishes. Makes life easy (and tasty of course)….
Two of my favorite veggies: peppers and eggplant. Sounds so yummy and healthy…thank for sharing the recipe.
I’m glad this recipe found you Kim! Perfect for ya!
sierra bishop says
This all looks so good! Seams like a great snack for meatless monday or added to a sandwich like suggested. I am a sucker for a good dip!! I love eggplants!
Gotta love meatless meals! You could totally do a caprese sandwich with this smothered all over it. Mmmmm now I’m hungry (again). Thanks Sierra!
I have never made anything with eggplant before- I need to change that! #client
It’s not the easiest ingredient to incorporate in to a meal but it’s pretty life changing! This is a great recipe to start. Thanks Melanie!
We love roasted red peppers and will be trying the eggplant. I enjoy fixing new foods
Thanks Candy! Enjoy!
Joules (from Pocketful of Joules) says
YUM this looks so yummy and I love working eggplant into meals!
Thanks Joules! I don’t use eggplant much, but when I do I always think I need to more and more!
Amanda | Maple Alps says
Looks great! Also I love your yellow bowl! I have the same one in turquoise 🙂
Great taste Amanda 🙂 Thanks Amanda!
This sounds absolutely delicious! Would be absolutely perfect for a casual get together.
So true! And it’s pretty garnished with basil so you can’t go wrong. Thanks Rhiannon!
During summer somehow I turn vegetarian because I find it quite difficult to eat mean when it’s so hot outside. I always search for yummy vegetable based recipe and this recipe look delicious! I’ll try it ASAP!
I usually stick to grilling because I cannot handle cooking meat on a stovetop in the hot house! I’m so glad this recipe found you Cristina! Enjoy!
Samantha @ Momma Wants Java says
This looks delicious! Definitely pinning this to make later! I can’t wait to try it!
Thank you Samantha! Love pin love 🙂 Enjoy friend.
wow – that looks awesome. You take beautiful pictures. And I really need to stop reading your posts when I’m hungry….
Thanks so much Alyssa. It’s a work in progress 😉
Bella B (xoxoBella) says
I am an eggplant fan but never tried this before. It looks so good! I really love the Trident fish burgers. I am also adoring the yellow dot bowl you have!
TARGET! Gotta love that place 😉 Thanks Bella. The burgers are really flavorful and easy, aren’t they?! Enjoy friend.
Jessica Bradshaw says
This looks great! I am pinning so I don’t forget.:)
Thanks for the pin love Jessica!
Sounds wonderful! I love eggplant and red pepper!
Both are so great paired together. Thanks Willow!
I love red pepper and eggplant!!!! This looks like a wonderful combination!!! ????????
Mmmm me too – both are the BEST roasted on the grill. Thanks Clare!
Yum! I love tapenade recipes like this. I bet that roasted red pepper is such a great addition. Thanks for sharing:)
TOTALLY! The eggplant is a fantastic base, and the roasted red pepper and fresh basil just make it all pop. Especially on these pollack burgers. Thanks Joanna!
Yum! Your recipe looks delish! What a great idea to put the tapenade over fish!
Thanks Lauren! So many great flavors for a healthy lunch or dinner!
yummmm! Does this sound and look tasty! I’m gonna need to mix me up some of that and get me a fish burger (just as soon as I finish this life altering olive tapenade)
Laura @ http://www.cookwineandthinker.com
You can never have too much tapenade. Ok, well maybe you can. But this version does mix it up a bit 😉 And YES, on top of fish burgers = perfection!!
rachel @ athletic avocado says
I want to put this on everything!!! It sounds so good! Pinned 🙂
I totally did!! It just works with sooooo much. Thanks Rachel!
To be honest, before this I didn’t know what a tapenade was! Lol. But I think my boyfriend and I would both enjoy this! Great post 🙂
I guess you could call this a spread or dip instead of tapenade, but I like being fancy 😉 Thanks Mar – I hope you guys love it!
Christina Bauer says
I love the addition of roasted red pepper in this! Sounds delish.
Roasted red pepper = life. But seriously, I LOVE RRP in anything. It adds such a sweet, complex flavor!
Kellen McAvoy says
That tapenade looks delicious! I would totally add it to various proteins like seafood and steak (or dip some pita chips right in there!).
It’s so great because it’s so versatile! Thanks Kellen!
Yep, I need to make this and your photography is AMAZING!
Ruthie – thank you SO much. You made my day!
Alisa Fleming says
What a stunning dip! I would eat the whole bowl myself! I love chunky tapenades like this because I can scoop a bunch at once.
It’s funny you say that – I gave my son a scoop of it on a pita chip and he proceeded to ask for more and simply used the chip as a spoon. Ate so much of it just plain. My hubby and I were amazed!
this looks so good, i went to my local Sam’s club and purchased everything I needed to make this!! Can’t wait to serve it to the family tonight!
Perfect! So glad you found these Pollock burgers Shar. Enjoy the tapenade too!
This looks absolutely awesome. Love eggplant and any dip! Thanks for sharing.
My pleasure Sierra. I hope you enjoy devouring this as much as I did!
This looks like a really tasty dip! I’ve not eaten much eggplant before, but this recipe is tempting.
Taylor Mobley says
This looks like an AMAZING dip! Can’t wait to make it 🙂
This sounds amazing! How do you think it would taste mixed in with pasta?
Absolutely! Great idea!