Coming
Soon
Eggplant Tapenade
Recipe By : Daniel Chong-Jiménez
Serves: 8
Amount Measure Ingredient -- Preparation Method
2 cups peeled and diced eggplant
3 cloves garlic
3 each medium shallots
4 tablespoons soy sauce
4 tablespoons olive oil
2 tablespoons tahini
1/4 teaspoon black pepper
1. Combine all the ingrdients.
2. Spread them out on a cookie sheet.
3. Roast in a 325ºF oven for one hour until the eggplant has softened
completely through.
4. Place the roasted product in a food processor and puree to a smooth
consistency.
5. Adjust the seasoning and serve warm.
- - - - - - - - - - - - - - - - - -
NOTES : nutritional information per 1/4 oz serving: 11 kcal, trace protein,
trace carbohydrate, 1 gram fat
COMMENT: THIS SIDE SPREAD IS GREAT ON BREAD, ADDS FLAVOR TO FISH, MEAT AND POULTRY.