Eggplant with Tomato Tapenade
Submitted by aleighb
Baked eggplant rounds topped with homemade sun-dried tomato tapenade and parmesan cheese. A Mediterranean appetizer with olives, capers, lemon, and basil.
YIELD
16 servingsPREP
10 minCOOK
20 minREADY
30 minThick eggplant rounds get roasted until soft, then loaded with a chunky sun-dried tomato tapenade and a shower of parmesan. The tapenade is where all the punch lives: rehydrated sun-dried tomatoes blitzed with olives, capers, garlic, lemon zest, and basil into a coarse, intensely savory spread.
The eggplant bakes in two stages. First, the slices roast plain until tender and lightly golden. Then the tapenade and cheese go on for a final blast in the oven, just long enough to melt the parmesan and warm the tapenade through. Each round becomes a little open-faced bite with creamy eggplant on the bottom and a salty, bright Mediterranean topping.
Pat the rehydrated tomatoes very dry before processing. Excess water dilutes the tapenade and makes it slide right off the eggplant.
Chef Tips
- Slice the eggplant evenly at ½ inch thick. Thinner slices dry out and get papery; thicker ones won’t cook through.
- Brush oil on both sides of each slice. Eggplant absorbs oil fast, and dry spots turn leathery in the oven.
- The tapenade should be coarsely pureed, not smooth. Some texture gives each bite more interest.
- Make the tapenade ahead and refrigerate. It actually improves after sitting for a few hours as the flavors meld.
Variations
- Goat cheese version: Replace parmesan with crumbled goat cheese for a tangy, creamy contrast.
- Grilled eggplant: Skip the oven and grill the slices over medium-high heat for smoky char marks.
- Add fresh herbs: Scatter torn fresh basil or a drizzle of balsamic glaze over the finished rounds before serving.
Ingredients
Directions
Trim ends from eggplant; cut crosswise into sixteen ½-inch-thick slices.
Arrange slices on a greased baking sheet; brush both sides with oil, and sprinkle with garlic salt.
Bake at 400℉ (200℃) for 8 minutes; turn eggplant, and bake an additional 5 minutes.
Spread 1 tablespoon of Tomato Tapenade on each slice; sprinkle with 1 tablespoon cheese.
Bake an additional 2 minutes.
Tomato Tapenade: Combine tomatoes and water in a small saucepan; bring to a boil.
Cover; reduce heat, and simmer 10 minutes or until tender.
Drain well; pat dry with paper towels.
Combine tomatoes, oil and remaining ingredients in a food processor or electric blender.
Top with cover and process until coarsely pureed.
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