Grilled Eggplant With Roasted Red Pepper Tapenade Recipe

Ingredients

Tapenade:

1/2 cup finely chopped homemade roasted peppers (or bottled peppers)

1/2 cup finely chopped mixed olives (such as Kalamata and Cerignola)

2 tablespoons extra virgin olive oil

1 teaspoon lemon juice

2 heaping tablespoons finely chopped fresh herbs (such as basil, mint, oregano, and parsley)

1 teaspoon crushed red pepper flakes

salt, to taste

Garnish:

4 tablespoons feta or goat cheese

2 tablespoons toasted pine nuts

additional herbs, for optional garnish

extra virgin olive oil for drizzling

Preparation

Mix all of the tapenade ingredients in a small bowl and set aside. (This can be made a day ahead.)

Preheat a grill to high. Using a pastry brush, lightly brush olive oil on both sides of the eggplant slices. Grill the eggplant for about 7-8 minutes per side, or until grill marks form and the flesh becomes tender.

Place eggplant slices on a serving dish and top each with a dollop of tapenade. Sprinkle with cheese, toasted pine nuts, and additional herbs. Just before serving, drizzle with some extra virgin olive oil.

Note: If you don’t have a grill, then you can broil the eggplant slices in the oven instead.