Eggplant Caviar With Tapenade Recipe

Eggplant Caviar With Tapenade
Servings: NA

An adapted recipe that originated from Hotel Maison de Ville, New Orlean, Louisiana. This is a dream for eggplant and olive lovers--like me. Can be used as an appetizer, light lunch or supper.

Hello everyone, I hope you're having a fantastic day today. Today, we're going to make Eggplant Caviar With Tapenade. It's one of my all-time favorite food recipes. This time, I'm going to do something a little different. This is going to be delicious. Prepare the ingredients before making Eggplant Caviar With Tapenade in your home. Then, follow these steps below to serve Eggplant Caviar With Tapenade for your family or friends.


  • 3 eggplant

  • 1/3 onions

  • 2 chopped tomato

  • 1 fresh parsley

  • 1/2 - 1 fresh basil

  • 2 garlic

  • 2 olive oil

  • 1/4 lemon juice

  • 1/4, NA, 3/4 salt

  • 2 pepper

  • 1 anchovy fillets

  • 1 capers

  • 2 olive oil

  • Dijon mustard

If you have prepared the ingredients needed, now time to start cooking. There are 9 steps you must follow to make Eggplant Caviar With Tapenade in your home by yourself.

Directions: How to Make Eggplant Caviar With Tapenade

  1. To make Tapenade: mix together all the ingredients and set aside.

  2. To make caviar: Prick the eggplant with a fork several times.

  3. Put eggplant on a baking sheet.

  4. Bake at 450° for 20 minutes or until skin starts to darken and pulp feels soft.

  5. Let eggplant cool.

  6. Peel the eggplant and chop into coarse chunks.

  7. In a large bowl, mix together the chopped eggplant and the next 9 ingredients.

  8. Adjust seasoning to taste.

  9. Serve the caviar with tapenade and toasted french bread.

So that brings us to the end of this special Eggplant Caviar With Tapenade recipe. Thank you very much for taking the time to read this. I'm confident you'll be able to make this at home. There will be some interesting food at home recipes on the way. Remember to bookmark this page in your browser and share it with your family and friends. Thank you for reading once more. Go ahead and start cooking!

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