17 November 2009

Roasted Eggplant Tapenade

To roast:
1 Large eggplant
Sea salt
1/2 red onion
4 cloves of garlic
4 plum or Roma tomatoes
Extra virgin olive oil
Balsamic vinegar
Dried parsley

To assemble:
1/2 cup ripe olives
1-2 teaspoon agave nectar
1 heaping tablespoon capers
1 tablespoon or so chopped fresh parsley, for serving

Preheat oven to 400 degrees F
chop eggplant, onions, garlic and tomatos.
drizzle with olive oil and balsamic vinegar and sprinkle on parsley
mix all together and put in a roasting pan
bake for an hour
and serve over GF pasta/or rice and some brown rice chips


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