Roasted Eggplant Rounds Topped with Olive Tapenade and Artichoke-Roasted Red Pepper Spread

Dscf0320

Course Appetizers

Ingredients in this Recipe

• 1 cup pitted Kalamata or green olives, drained, patted dry
• 1 medium onion, finely chopped
• 1 package (12 oz) frozen artichoke hearts, thawed
• 1 teaspoon dried Italian seasoning mix
• 1/2 cup pure olive oil
• 1/4 teaspoon red pepper flakes
• 2 tablespoons balsamic or red wine vinegar
• 2 teaspoons lemon juice
• 2 teaspoons prepared mayonnaise
• 3 medium uniform eggplants cut into 1/2 inch rounds, unpeeled
• 5 garlic cloves, peeled and slightly smashed
• Capers, drained, rinsed, pat dry (optional)
• Coarse salt and freshly ground black pepper, to taste
• Fresh flat leave parsley, to finish the spread and for plating

Recipe Preparation

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