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You are here: Home / Physical Kitchness / Roasted Red Pepper and Eggplant Tapenade

Roasted Red Pepper and Eggplant Tapenade

14 Jul

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #Swapyourburger #CollectiveBias

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.

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This paleo, vegan, whole30 compliant roasted red pepper and eggplant tapenade is the perfect dip or condiment! Bursting with fresh roasted veggie flavor, basil, and balsamic!

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?

This roasted red pepper and eggplant tapenade is the perfect condiment for fish burgers, or any protein of choice! Made with fresh, real-food ingredients.

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.

Trident Wild Alaskan Pollock Burgers at Costco!

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.

Need a clean and healthy dip for your next party? Try this roasted red pepper and eggplant tapenade. It's whole30 complaint, paleo, and vegan!

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.

Simply throw a red pepper and slices of eggplant on the grill and then you have the base to create the most amazing roasted red pepper and eggplant tapenade that you can eat with ANYTHING!

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.

A whole30 complaint and vegan condiment that you can smother over ANYTHING. Roasted red peppers, eggplant, fresh basil, balsamic, lemon juice are just a few flavors you'll taste in this amazing and unconventional tapenade spread!

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

Print

Roasted Red Pepper and Eggplant Tapenade

This paleo, vegan, whole30 compliant roasted red pepper and eggplant tapenade is the perfect dip or condiment! Bursting with fresh roasted veggie flavor, basil, and balsamic!

★★★★★

5 from 7 reviews

  • Author: Physical Kitchness
  • Yield: 2 cups 1x
Scale

Ingredients

  • 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

Instructions

  1. Preheat grill to 400 degrees
  2. Cut one small eggplant in to 2″ round slices. Cut the top off of red pepper, remove the seeds, then slice in half
  3. 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
  4. Let the red pepper and eggplant cool. Then carefully remove the skin from the red pepper
  5. 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
  6. Add the lemon juice, balsamic vinegar, salt, and crushed garlic
  7. Pulse a few times once again, just enough to combine
  8. Serve immediately or store in an airtight container in the refrigerator

 

#ad #Swapyourburger This paleo, vegan, whole30 compliant roasted red pepper and eggplant tapenade is the perfect dip or condiment! Bursting with fresh flavor and perfect for spreading over fish burgers
Chrissa
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56 Comments Filed Under: Appetizers, Dinner, Lunch, Physical Kitchness, Recipes, Vegan, Whole30 Tagged With: eggplant, fish, paleo, red pepper, whole30[heart_this]

About Chrissa

I'm Chrissa - a lover of cooking, hater of spiders, fitness enthusiast, red lipstick wearer, mom and wife. Here you will find healthy recipes the family will love, step-by-step workout tutorials, meal planning guides and wellness tips.

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Comments

  1. Rebecca @ Strength and Sunshine says

    July 14, 2016 at 5:06 am

    O that is a great topping!! Multi-purpose too! Any eggplanty spread is a good one! Naturally “creamy” and o so veggie packed 😉

    Reply
    • Chrissa says

      July 17, 2016 at 8:47 am

      Spot on girlfriend! I love things I can use in a variety of dishes. Makes life easy (and tasty of course)….

      Reply
  2. Kim says

    July 14, 2016 at 8:23 am

    Two of my favorite veggies: peppers and eggplant. Sounds so yummy and healthy…thank for sharing the recipe.

    ★★★★★

    Reply
    • Chrissa says

      July 17, 2016 at 8:46 am

      I’m glad this recipe found you Kim! Perfect for ya!

      Reply
  3. sierra bishop says

    July 14, 2016 at 8:57 am

    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!

    ★★★★★

    Reply
    • Chrissa says

      July 17, 2016 at 8:44 am

      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!

      Reply
  4. Melanie says

    July 14, 2016 at 9:11 am

    I have never made anything with eggplant before- I need to change that! #client

    Reply
    • Chrissa says

      July 17, 2016 at 8:42 am

      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!

      Reply
  5. Candy says

    July 14, 2016 at 9:30 am

    We love roasted red peppers and will be trying the eggplant. I enjoy fixing new foods

    Reply
    • Chrissa says

      July 17, 2016 at 8:40 am

      Thanks Candy! Enjoy!

      Reply
  6. Joules (from Pocketful of Joules) says

    July 14, 2016 at 9:31 am

    YUM this looks so yummy and I love working eggplant into meals!

    Reply
    • Chrissa says

      July 17, 2016 at 8:40 am

      Thanks Joules! I don’t use eggplant much, but when I do I always think I need to more and more!

      Reply
  7. Amanda | Maple Alps says

    July 14, 2016 at 10:41 am

    Looks great! Also I love your yellow bowl! I have the same one in turquoise 🙂

    Reply
    • Chrissa says

      July 17, 2016 at 8:38 am

      Great taste Amanda 🙂 Thanks Amanda!

      Reply
  8. Rhiannon says

    July 14, 2016 at 10:48 am

    This sounds absolutely delicious! Would be absolutely perfect for a casual get together.

    Reply
    • Chrissa says

      July 17, 2016 at 8:37 am

      So true! And it’s pretty garnished with basil so you can’t go wrong. Thanks Rhiannon!

      Reply
  9. Cristina says

    July 14, 2016 at 12:21 pm

    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!

    ★★★★★

    Reply
    • Chrissa says

      July 17, 2016 at 8:35 am

      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!

      Reply
  10. Samantha @ Momma Wants Java says

    July 14, 2016 at 12:43 pm

    This looks delicious! Definitely pinning this to make later! I can’t wait to try it!

    Reply
    • Chrissa says

      July 17, 2016 at 8:33 am

      Thank you Samantha! Love pin love 🙂 Enjoy friend.

      Reply
  11. Alyssa says

    July 14, 2016 at 12:53 pm

    wow – that looks awesome. You take beautiful pictures. And I really need to stop reading your posts when I’m hungry….

    Reply
    • Chrissa says

      July 17, 2016 at 8:33 am

      Thanks so much Alyssa. It’s a work in progress 😉

      Reply
  12. Bella B (xoxoBella) says

    July 14, 2016 at 1:09 pm

    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!

    Reply
    • Chrissa says

      July 17, 2016 at 8:31 am

      TARGET! Gotta love that place 😉 Thanks Bella. The burgers are really flavorful and easy, aren’t they?! Enjoy friend.

      Reply
  13. Jessica Bradshaw says

    July 14, 2016 at 1:50 pm

    This looks great! I am pinning so I don’t forget.:)

    Reply
    • Chrissa says

      July 17, 2016 at 8:29 am

      Thanks for the pin love Jessica!

      Reply
  14. Willow says

    July 14, 2016 at 1:57 pm

    Sounds wonderful! I love eggplant and red pepper!

    Reply
    • Chrissa says

      July 17, 2016 at 8:29 am

      Both are so great paired together. Thanks Willow!

      Reply
  15. Clare says

    July 14, 2016 at 2:42 pm

    I love red pepper and eggplant!!!! This looks like a wonderful combination!!! ????????

    Reply
    • Chrissa says

      July 17, 2016 at 8:25 am

      Mmmm me too – both are the BEST roasted on the grill. Thanks Clare!

      Reply
  16. Joanna says

    July 14, 2016 at 2:48 pm

    Yum! I love tapenade recipes like this. I bet that roasted red pepper is such a great addition. Thanks for sharing:)

    Reply
    • Chrissa says

      July 17, 2016 at 8:23 am

      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!

      Reply
  17. Lauren says

    July 14, 2016 at 3:57 pm

    Yum! Your recipe looks delish! What a great idea to put the tapenade over fish!

    ★★★★★

    Reply
    • Chrissa says

      July 17, 2016 at 8:22 am

      Thanks Lauren! So many great flavors for a healthy lunch or dinner!

      Reply
  18. Laura says

    July 15, 2016 at 7:21 am

    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)

    xxox
    Laura @ http://www.cookwineandthinker.com

    Reply
    • Chrissa says

      July 17, 2016 at 8:21 am

      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!!

      Reply
  19. rachel @ athletic avocado says

    July 15, 2016 at 8:40 am

    I want to put this on everything!!! It sounds so good! Pinned 🙂

    Reply
    • Chrissa says

      July 17, 2016 at 8:20 am

      I totally did!! It just works with sooooo much. Thanks Rachel!

      Reply
  20. Mar says

    July 15, 2016 at 9:16 am

    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 🙂

    ★★★★★

    Reply
    • Chrissa says

      July 17, 2016 at 8:17 am

      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!

      Reply
  21. Christina Bauer says

    July 15, 2016 at 11:11 am

    I love the addition of roasted red pepper in this! Sounds delish.

    Reply
    • Chrissa says

      July 17, 2016 at 8:15 am

      Roasted red pepper = life. But seriously, I LOVE RRP in anything. It adds such a sweet, complex flavor!

      Reply
  22. Kellen McAvoy says

    July 15, 2016 at 6:29 pm

    That tapenade looks delicious! I would totally add it to various proteins like seafood and steak (or dip some pita chips right in there!).

    Reply
    • Chrissa says

      July 17, 2016 at 8:15 am

      It’s so great because it’s so versatile! Thanks Kellen!

      Reply
  23. Ruthie says

    July 15, 2016 at 9:36 pm

    Yep, I need to make this and your photography is AMAZING!

    Reply
    • Chrissa says

      July 17, 2016 at 8:14 am

      Ruthie – thank you SO much. You made my day!

      Reply
  24. Alisa Fleming says

    July 16, 2016 at 7:43 am

    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.

    Reply
    • Chrissa says

      July 17, 2016 at 8:13 am

      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!

      Reply
  25. shar says

    July 16, 2016 at 9:02 am

    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!

    ★★★★★

    Reply
    • Chrissa says

      July 17, 2016 at 8:11 am

      Perfect! So glad you found these Pollock burgers Shar. Enjoy the tapenade too!

      Reply
  26. Sierra says

    July 16, 2016 at 9:18 am

    This looks absolutely awesome. Love eggplant and any dip! Thanks for sharing.

    ★★★★★

    Reply
    • Chrissa says

      July 17, 2016 at 8:10 am

      My pleasure Sierra. I hope you enjoy devouring this as much as I did!

      Reply
  27. Lora says

    July 18, 2016 at 8:16 am

    This looks like a really tasty dip! I’ve not eaten much eggplant before, but this recipe is tempting.

    Reply
  28. Taylor Mobley says

    July 18, 2016 at 1:11 pm

    This looks like an AMAZING dip! Can’t wait to make it 🙂

    Reply
  29. Kelley says

    July 31, 2017 at 1:24 pm

    This sounds amazing! How do you think it would taste mixed in with pasta?

    Reply
    • Chrissa says

      August 1, 2017 at 10:13 am

      Absolutely! Great idea!

      Reply

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