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Paolo's Tapenade Recipe

4 stars - based on 4 votes
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This recipe for Paolo's Tapenade is from Our Family, Our Traditions, Our Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1-12 oz. can garbanzo beans, rinsed & drained
1-16 oz. jar pitted green olives, rinsed & drained
1 medium eggplant, approx. 8 oz.
1/2 c. + 1 tsp. olive oil
1 medium garlic clove, finely chopped
3/4 tsp. ground black pepper
1 tsp. chopped parsley
1 very small sweet red pepper
Directions:
Directions:
Split egplant & pepper lengthwise, rub with 1 tsp. olive oil and place cut side down on cookie sheet. Roast for 10 minutes in a 400º oven. Remove pepper from oven and place in a tightly closed paper bag to cool (makes it easier to peel when it cools). Allow eggplant to roast an additional 5-10 minutes or until quite soft. Allow to cool. Removed skins & seeds from pepper & pull skin off eggplant. Finely chop eggplant & pepper. Puree garbanzo beans until smooth in a food processor. Slowly add olive oil, garlic, black pepper and roasted eggplant with the motor running until all oil is incorporated and mixture is relatively smooth. Add parsley, green olives and red pepper and pulse until olives are finely chopped. Will keep 3-4 days in refrigerator.
Personal Notes:
Personal Notes:
Serve with crackers or warm breadsticks. It takes a little prep time but well worth it. I got this recipe from our favorite Italian restaurant called Paolo's in Reston, Virginia. Enjoy!

 

 

 

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