Roasted Red Pepper and Eggplant Tapenade
- Yield: 2 cups 1x
Ingredients
Scale
- 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
- 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