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Eggplant, Sundried Tomato and Olive Tapenade
Such great flavours in this vegetarian (vegan too) dip/spread. It will easily last a week in the fridge, or make a batch and freeze it.
1 Medium Eggplant, sliced
12 Sundried tomatoes, drained and chopped
1 Large Onion, quartered
1 Red Capsicum
12 Kalamata olives, pitted
1 Teaspoon finely chopped Chillies
Extra virgin olive oil
2 Tablespoons Parsley, chopped
2 Tablespoons White wine vinegar
Black pepper and Salt
2 Tablespoons extra of Extra virgin olive oil
1 Tablespoon Garlic, finely chopped
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