Sharon's Recipes

MAY: Eggplant Tapenade


1 medium to small eggplant (approximately 12 ounces)
2 large cloves of garlic
1/2 c. roasted red peppers, drained
12 ounces kalamata olives, pitted
4 anchovey filets
3 oil packed sun-dried tomatoes
1 T. fresh basil, chopped
1 T. olive oil
1/2 tsp fresh lemon juice
1/8 tsp dried crushed red pepper flakes

Broil eggplant until charred on all sides. Then reduce heat and bake until soft. Cool, scoop out flesh and drain in colander. Press out excess liquid. Mince garlic in food processor. Add rest of ingredients in and eggplant and process until chunky. Season with salt and pepper.

Great on pita triangles. Also on new potatoes with sour cream.


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