Eggplant and Red Pepper Tapenade
* Center Staff Member Original Recipe from Leigh Moyer: Leigh is an organizer with the Population and Sustainability program. She develops and runs campaigns to draw attention to and prevent wildlife and habitat loss due to unsustainable human population growth and overconsumption.
- 2 eggplants
- 2 red bell peppers
- 4 to 8 cloves of garlic, to taste
- 1/2 sweet yellow onion
- 1/2 cup pitted Kalamata olives
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon red chili flakes
- 1 teaspoon ground black pepper
- A pinch of thyme
- A pinch of rosemary
- A pinch of salt
Lightly coat the outside of the eggplant with olive oil and place it on a cookie sheet lined with tin foil. Roast the eggplant whole at 350 degrees for 40–60 minutes, or until it’s tender to the touch. Then remove it from the oven, let it cool, peel it and remove the seeds. If you need to, you can the eggplant a day or two in advance.
When you’re ready to make your tapenade, it’s time to roast your vegetables. Make sure the red bell peppers and onion are cleaned and roughly chopped; then mix them together and add whole cloves of garlic. Roast these veggies at 350 degrees until the garlic is browning and the onion is clear and starting to caramelize.
Finally, place everything in a blender and blend until fully pulverized. Serve over pasta or chill and serve as a dip.
Note from the author: I made my own tapenade because I had eggplants that were on their way out and I think they’re best ground up with a ton of garlic. The dish is pictured on this page shows the tapenade served over alkaline noodles, with sliced tomato, roasted artichoke hearts, Kalamata olives and a healthy amount of Sriracha for extra heat.
Photo courtesy of Leigh Moyer.