Physical Kitchness

Where Food & Fitness Meet Mom Life

Meal Planner Club Kitchness Instantly Paleo
You are here: Home / Physical Kitchness / Roasted Red Pepper and Eggplant Tapenade

Roasted Red Pepper and Eggplant Tapenade

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.

Pin It!

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
Pin1.3K
Share54
Tweet
Yum2
1.3K Shares

Stay Connected

Subscribe here to get FREE recipes and workouts delivered straight to your inbox!

Comments

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

    ★★★★★

    Reply

  3. 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

    • 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

    • 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

  9. 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

    • 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

    • 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

    • 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

  20. 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

    • 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. 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

Leave a Reply

Your email address will not be published. Required fields are marked *

★☆ ★☆ ★☆ ★☆ ★☆

Socialize

Physical Kitchness Privacy Policy

Categories