Description
An adapted recipe that originated from hotel maison de ville, new orlean, louisiana. This is a dream for eggplant and olive lovers–like me. Can be used as an appetizer, light lunch or supper.
Ingredients
- Eggplant
- Onions
- Chopped Tomato
- Fresh Parsley
- Fresh Basil
- Garlic
- Olive Oil
- Lemon Juice
- Salt
- Pepper
- French Bread
- Greek Olive
- Anchovy Fillets
- Capers
- Dijon Mustard
Instructions
- To make tapenade: mix together all the ingredients and set aside
- To make caviar: prick the eggplant with a fork several times
- Put eggplant on a baking sheet
- Bake at 450 for 20 minutes or until skin starts to darken and pulp feels soft
- Let eggplant cool
- Peel the eggplant and chop into coarse chunks
- In a large bowl, mix together the chopped eggplant and the next 9 ingredients
- Adjust seasoning to taste
- Serve the caviar with tapenade and toasted french bread