Description
Grilled Eggplant with Olive Tapenade is a vibrant Mediterranean dish that brings together the smoky flavor of tender, grilled eggplant and the zesty richness of olive tapenade. This delightful combination makes for an impressive appetizer or side dish that’s perfect for summer gatherings or elegant dinner parties.
Ingredients
Scale
- 2 medium eggplants
- 1/4 cup extra virgin olive oil
- 3 garlic cloves
- 1 cup black olives (Kalamata or Gaeta)
- 2 tablespoons capers
- Fresh parsley and thyme
Instructions
- Preheat grill to medium-high heat (about 400°F/200°C).
- Slice eggplants into 1-inch thick rounds; brush both sides with olive oil and sprinkle with salt.
- Grill each side for 5-7 minutes until tender and charred.
- In a food processor, combine olives, capers, minced garlic, herbs, and a splash of olive oil; pulse until chunky.
- Transfer grilled eggplants to a platter and top generously with olive tapenade.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 220
- Sugar: 2g
- Sodium: 490mg
- Fat: 17g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 7g
- Protein: 3g
- Cholesterol: 0mg