Challenge #85 - Olive Tapenade

I've been wanting to experiment with an olive tapenade for awhile and I finally got around to trying it out.  I used baked eggplant as my "cracker" to spread it on.  Very yummy, please forgive the photo, my battery died and I needed to use the camera phone.

Ingredients:
1 cup pitted kalamata olives
2-3 cloves garlic (rough chop)
2 tbsp capers (drained)
1/2 lemon (juiced)
Half handful parsley (rough chopped)

Step #1 -  Put all into food processor, pulse then blend.
I chose not to add sea salt because I had enough salty flavor from the capers and olives, but feel free to add if desired.  You may also add olive oil if desired.

Step #2 - Spread tapenade on whatever you like.  If you want to make the eggplant crackers, slice eggplant to about 1/4" thick discs. Sprinkle on some salt and let sit in colander for about 10-15 minutes.  Rinse, pat dry then place eggplant slices on parchment lined baking sheet.  Bake on 350 until desired crispiness is reached.  I flipped my slices a couple of times.  I had them baking maybe 40ish minutes.