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.
