Appetizers
Roasted Red Pepper and Eggplant Tapenade
Makes 1-1/2 cups (2T/serving)
Roasted Red Pepper and Eggplant Tapenade
Makes 1-1/2 cups (2T/serving)
A delicious combination of flavors – serve as a first course or as a bruschetta topping
carb. 6g
pro. 1g
fat 7g
sat. fat 1g
chol. 0mg
sod. 380mg
calc. 15mg
fiber 2g
Ingredients
½ medium eggplant, about 5 ounces, cut into 1” thick strips 2 large red peppers, seeded and quartered ½ large red onion, cut into quarters 8 garlic cloves 3 tablespoons extra virgin olive oil, divided ¼ teaspoon plus pinch kosher salt, divided ¼ teaspoon plus pinch freshly ground pepper, divided 1 tablespoon fresh basil, thinly sliced 1½ teaspoons capers 1 tablespoon balsamic vinegar
Preparation
Place eggplant on a microwave safe pie plate and cover with wax paper. Place in Cuisinart® Convection Microwave Oven with Grill and microwave on reduced power (PL 7) for 6 minutes. Remove wax paper and select Convection Roast at 425°F for 5 minutes. Remove and reserve. Preheat oven to 425°F on convection setting. Once preheated, place peppers directly on grill rack in the lower rack position and place in oven. Roast for 40 minutes. Remove and place in bowl and cover tightly with plastic or foil; reserve. Toss onions, garlic, 1½ tablespoons oil, ¼ teaspoon salt and pinch of pepper together and place in a 1½ quart, microwave and oven safe casserole. Roast in oven for 40 minutes. While onions and garlic are roasting, remove and discard skins from the peppers. Chop the peppers and eggplant into ¼” pieces and place in mixing bowl. Once onions and garlic are done, toss with eggplants, peppers, remaining oil, remaining salt and pepper, basil, capers and balsamic vinegar. Taste and adjust seasoning accordingly.
