Paolo’S Famous Tapenade

1. 1

   Split eggplant in half, season with olive oil, salt & pepper and roast in a 350 degree oven for 20 minutes. When completely cool, remove pulp and discard the skin.

2. 2

   Take remaining ingredients, except the olive oil and black pepper - and make sure they have been well drained. Place all in a food processor in batches and pulse until well chopped. If you have a grinder attachment for your mixer this works well also.

3. 3

   Slowly drizzle olive oil into ground mixture while slowly stirring tapenade until the oil it totally incorporated.

4. 4

   Season to taste with fresh ground black pepper.

5. 5

   Serve with fresh baked ciabatta bread, focaccia or grilled garlic crostini and ENJOY!

* Per serving · 4 servings · Values may vary.

No additional tips available.