Roasted Eggplant Tapenade

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Grain Free | Aug, 31 2015

Roasted Eggplant Tapenade

This is a very simple yet tasty appetizer. You can really taste the garlic and onion but the sweetness of the red pepper takes the edge off. Enjoy warm or cold. Bon Appetit!

1 medium eggplant

2 red peppers

1 red onion

2 cloves garlic, minced

3 Tbs  grapeseed oil

1 ½ tsp Himalayan salt

½ tsp ground pepper

1 Tbs tomato paste

Preheat oven to 400 degrees.

Cut eggplant, peppers, and onions into 1” cubes.  Toss in large bowl with everything but tomato paste.

Roast in a glass dish for 45 minutes, tossing once during cooking, until lightly browned and soft.

Cool slightly.

Place in food processor  and add tomato paste.

Pulse 3-4 times (leave chunky).  Taste for salt and pepper.

Serve with almond biscuits or kale crackers and enjoy as appetizer. Enjoy!