Grilled Eggplant with Tapenade (Summer)

 

I love the different varieties of eggplant available at my local farmer’s market. No need to salt – they’re all young and tender!

1.5 lb (750 g) assorted varieties of eggplant

2 -4 large cloves garlic

12 sun dried black olives, pits removed

4 large sun dried tomatoes packed in olive oil

4 capers

¼ cup (60 mL) fresh basil loosely packed

  • Preheat BBQ on high. Make sure the grill is clean.
  • Place peeled garlic into a foil package and place on the top rack of your BBQ, close lid. If you don’t have a top rack place the garlic in the corner of the BBQ.
  • Slice eggplant into ½ inch thick slices (1 cm). Place onto grill and close lid, reduce heat to medium.

 

  • Turn eggplant in about 5-8 minutes or when they are getting soft and have grill marks on them. Close lid and grill for 5-8 more minutes.

 

  • Remove from grill and place into a bowl. Check to see if garlic is soft. If it isn’t put back on the BBQ until it is!

 

 

  • Mince together the olives, tomatoes and capers. Chiffonade the basil (slice into ribbons) and add to the mixture, rough mince together.

 

 

  • Place the softened garlic into a small bowl and mash up with a fork. Add oil and continue mashing until smooth. Stir in minced olive mixture (tapenade). Let sit for at least 15 minutes and up to 30 minutes for the flavours to develop.

 

 

  • Add to eggplant and toss. Serve.

 

Makes enough for 6-8 servings.

 

Posted in Seasonal Recipes

Leave a Reply

Your email address will not be published. Required fields are marked *

*