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

Scale

Ingredients

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