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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.

Eggplant, Sundried Tomato and Olive Tapenade





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