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  • Fire Roasted Eggplant Tapenade
  • Author avatar
    Kristen Bocanegra
  • Good Food Recipes
Fire Roasted Eggplant Tapenade

 

What would a blog be without honesty? So here is goes...I hate cooking eggplant. I love the fruit (that's right, eggplant is actually a berry!) I just can't stand to cook it. There is a small shame in saying this out loud given that 1 - I'm Italian and 2 - I find the kitchen to be my creative sanctuary. Regardless, it's the truth. I mean, if I had a dollar for every time I passed an eggplant with the thought - I don't have time for that sh!$ - I would be a very rich woman.

 

If you have ever shared my pain, this recipe will change your mind in no time flat. It's simple, no crazy prep required, and most of all delicious.

 

The wonderfully deep and smoky taste of fire roasted eggplant in this delightful dish is brought to life with the brilliant zing of fresh grated lemon peel and summer herbs like basil and parsley.

 

When it comes to nutrition it's a powerhouse as well. The skin of the eggplant brings fiber and B Vitamins while the white beans (a natural lactogenic - go breastfeeding moms!) adds protein, potassium, iron and calcium. Add to that Vitamins E and K from the pine nuts, and let's not leave out the Omega-3s from the anchovy filets, and you have something that is awesome for growing a baby or just being a healthy and fabulous human.


I promise you will love this dish for its taste, versatility and ease of creation. On whole wheat toasts, in lettuce wraps, omelets or just with a fork - it's yum!

 

Recipe Facts

Recipe Facts

Yield

4 cups

Prep Time

20 min

Cook Time

35 min

Total Time

55 min

Nutritional Benefits
  • B1 (Thiamine)
  • B3 (Niacin)
  • B6 (Pyridoxine)
  • Calcium
  • Fiber
  • Iron
  • Manganese
  • Omega-3
  • Potassium
  • Protein
  • Selenium
  • Vitamin C
  • Vitamin E
  • Vitamin K

Dietary Info

 

Ingredients

2 medium-large eggplants**

2 large vine ripe tomatoes (cut in eighths)

1 box/can (16oz/15oz) of Great Northern beans

6 garlic cloves, peeled and smashed

1/4 cup pine nuts

1/2 tsp anchovies paste (2 anchovy filets mashed)

1/2 zest of one lemon + a bit for garnish

1/4 cup basil chopped

2 tablespoons parsley chopped + a bit for garnish

2 tablespoons olive oil divided + a drizzle for garnish

3/4 tsp sea salt (divided)

 

**When picking eggplant look for the following:

- smooth shiny skin (sans brown spots)

- firm texture, when pressed provides just a bit of give

- a greenish stem indicating freshness

- should feel slightly heavier than you would imagine for it's size

 

Directions

Preheat oven to 375. Using a gas flame or broiler, cook the outside of the eggplant, rotating until evenly charred on all sides. Remove from heat and cut lengthwise. 

Cut your tomatoes in eighths and place in a bowl with smashed garlic (To smash your garlic simply peel the cloves (this method is genius), place the peeled garlic under the flat edge of your knife and press down with the palm of your hand).

In a smaller bowl mix together 1 tablespoon of olive oil, 1/4 teaspoon salt and anchovy paste. Pour mixture over tomatoes and garlic. Use your hands to mix the tomatoes until they are thoroughly coated. 

Line a baking sheet with parchment paper. Rub the bottoms of the eggplant with the remaining olive oil and place skin side up on the parchment paper. I like to place the eggplant slices catty-corner forming a diamond like shape on the pan to help keep the tomato juices contained.

Place the tomato mixture in between the eggplants and cook in the oven for 35 minutes, until dark crispy edges form on the tomatoes. Remove the tray from the oven and allow to cool.

In a pan, add the pine nuts and cook over low heat, shaking occasionally until a nutty aroma forms. Be sure to keep the pine nuts moving to prevent any burning.

Roughly chop the eggplant, garlic and tomatoes and place in a bowl - making sure to discard the stems of the eggplant. Add toasted pine nuts, lemon zest, remaining 1/2 teaspoon salt, chopped herbs, white beans and mix. 

Spoon mixture into a serving dish, drizzle with a little olive oil, a touch of fresh chopped parsley and some additional fresh grated lemon zest.

Serve with toasted whole wheat naan, cucumber slices and/or bibb lettuce leaves for wraps.

Jar any leftovers and freeze for up to three months.


Not into storing for later? Use your left overs over a fresh arugula salad with a simple lemon olive oil dressing or add it to a frittata or omelet for a fabulous meal anytime. Or best yet, try it on a grilled cheese using a pasteurized brie and Ezekiel bread. Now that's d.e.l.i.c.i.o.u.s.

 

 

 

  • Author avatar
    Kristen Bocanegra
  • Good Food Recipes

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