Green Olive Tapenade

Green Olive Eggplant Tapenade in white bowl with serving knife and bread slices scattered about.

5 from 1 vote

Green Olive Tapenade with eggplant and the goodness of chickpeas is a plant-powered, healthier twist on traditional Provencal tapenade. This fusion of Mediterranean flavors without anchovies is the perfect addition to any charcuterie board, as a sandwich spread, or atop grilled fish!

Prep Time15

Cook Time45

Total Time1

Course: Appetizers and Snacks

Cuisine: French

Diet: Diabetic, Gluten Free, Vegan, Vegetarian

Servings: cups

Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

1 1-pound globe eggplant or 2 large Japanese eggplants
1/4 cup extra-virgin olive oil divided
Salt and freshly ground black pepper to taste
1 can (15-ounce garbanzo beans (chickpeas) drained and rinsed
1 jar (10-ounce) pimiento-stuffed green olives (approximately 2 cups) drained
2 tablespoons drained capers
3 cloves garlic minced
1/4 cup chopped fresh parsley
2 teaspoons chopped fresh rosemary
Crushed red pepper flakes optional (to tolerance)

Instructions

Preheat oven to 425 degrees. Line a baking sheet with parchment paper.
Cut the eggplant(s) in half from top to bottom. Brush the cut side with 2 tablespoons olive oil and season with salt and black pepper. Place cut-side down on the prepared baking sheet. For two Japanese eggplants, bake for 25-30 minutes or until each half can be easily pierced. If using one globe eggplant, bake for 40-45 minutes or until each half can be easily pierced with a knife. Let cool.
Using a spoon, scrape the eggplant pulp from the skin into a food processor bowl. Add the remaining olive oil.
Add the drained and rinsed garbanzo beans. Process until the eggplant and beans are chopped but not smooth. (You want to keep some texture.)
Add the remaining ingredients. Pulse until the tapenade is processed to a coarse yet uniform consistency, adding additional olive oil if necessary. Season with salt and black pepper to taste. Add crushed red pepper flakes for a bit of heat if desired.
Transfer to a serving bowl and serve with crusty bread. Drizzle with a little more olive oil over the top.

Notes

SUBSTITUTIONS:

Can also use globe eggplant.

TIP:

A squeeze of lemon juice or some lemon zest can brighten up the flavors even more, especially if the tapenade has been in the refrigerator for several days.

MAKE AHEAD:

Green Olive Tapenade is best within 1 to 2 days, but it keeps well for 3 to 4 days in the refrigerator.

Nutrition