Spreads

Roasted Eggplant Tapanade

Sometimes I think my favorite part of a get-together is cocktail hour!

It’s the calm before the storm…

Relax, chill out with a drink, your favorite peeps and some delicious bites!

This Roasted Eggplant Tapanade is easily made the day ahead and can hold up outside during one of our parties in warmer weather

I found a great, inexpensive white balsamic vinegar at Trader Joe’s, but you should be able to find it at most grocery stores

It’s best to use the white balsamic with this recipe because it’s a little lighter than traditional balsamic.  We’re combining a few intense flavors here and don’t want the end product to be overpowering

Pour one and a half tablespoons of white balsamic vinegar into a small saucepan over low heat

Add in one tablespoon of unsweetened cocoa powder
Slowly stir to combine as the mixture warms up
Once the vinegar and cocoa are smooth, add in a cup of prepared tomato sauce
I always have a jar of homemade sauce in the fridge because we use it in
so many recipes
Here’s the link for our easy homemade Tomato Sauce
Stir in a cup of cubed, roasted eggplant and one tablespoon of
freshly chopped parsley

Note: To roast eggplant: Peel an eggplant, slice into rounds and cut into 1″ cubes.  Toss with olive oil and kosher salt, roast on a sheet pan for  25-30 minutes until cooked through and browned

Once combined, add in a cup of chopped, pitted kalamata olives
Yum is all I have to say
Let this eggplant tapanade simmer on low for about 30 minutes and stir occasionally
Watch the heat – since it’s a thick spread, you don’t want it to stick
The olives break down in the cooking process and give the tapanade its salty flavor, while the cocoa lends a deep smoky flavor
This flavor combination pairs well with the acid in the tomato sauce and vinegar and cooks down into a thick, delicious spread for a crispy baguette
 I can’t even begin to tell you how good this tapanade is
You’ll just have to trust me on this one and try it out for your next gathering
They will love you for it!
Enjoy!
The Eggplant Tapanade is shown here served alongside
It’s a must try!
 

Roasted Eggplant Tapanade

  • Servings: 12-14 appetizer portions
  • Time: 45 minutes
  • Difficulty: Easy
  • Print

Ingredients
1 & 1/2 tablespoons of white balsamic vinegar
1 tablespoon unsweetened cocoa powder
1 cup of cubed, roasted eggplant
1 tablespoon of freshly chopped parsley
1 cup of chopped, pitted kalamata olives
Baguette or crackers for serving
 
 

Directions

Pour one and a half tablespoons of white balsamic vinegar into a small saucepan over low heat

Add in one tablespoon of unsweetened cocoa powder & slowly stir to combine as the mixture warms up

Once the vinegar and cocoa are smooth, add in a cup of prepared tomato sauce

Stir in a cup of cubed, roasted eggplant and one tablespoon of freshly chopped parsley

Once combined, add in a cup of chopped, pitted kalamata olives & let the eggplant tapanade simmer on low for about 30 minutes,  stirring occasionally

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