Mediterranean Eggplant Delight with Olive Tapenade
This delectable Mediterranean Eggplant Delight is a refined take on the cherished classic from Hotel Maison de Ville in New Orleans, Louisiana. Whether you're hosting a gathering, enjoying a light lunch, or indulging in a sumptuous supper, this dish is perfect for those who adore eggplant and olives. With the smoky richness of roasted eggplant blended into a creamy base and paired with a zesty olive tapenade, this recipe offers a tantalizing explosion of flavors. Serve it elegantly on toasted French bread for an irresistible appetizer that will leave your guests craving more!
12
Servings
50
Calories
15
Ingredients
Ingredients
eggplant
1 large (pricked with a fork)
onions
3 tablespoons (finely chopped)
tomato
1/3 cup (chopped)
fresh parsley
2 tablespoons (chopped)
fresh basil
1 tablespoon (chopped)
minced garlic
1/2-1 teaspoon (to taste)
olive oil
4 tablespoons (divided)
lemon juice
2 tablespoons
salt
1/4 teaspoon (to taste)
pepper
1/4 teaspoon (to taste)
French bread
to taste (sliced and toasted)
Greek olives
3/4 cup (pitted and finely chopped)
anchovy fillets
2 (chopped)
capers
1 tablespoon
Dijon mustard
2 teaspoons
Instructions
1
To make the tapenade, combine the chopped olives, anchovy fillets, capers, 1 tablespoon olive oil, and Dijon mustard in a mixing bowl. Stir until well blended, and set aside.
2
For the eggplant caviar, preheat your oven to 450°F (232°C).
3
Prick the eggplant several times with a fork to allow steam to escape while roasting.
4
Place the eggplant on a baking sheet and roast in the preheated oven for about 20 minutes, or until the skin is darkened and the flesh feels soft.
5
Once roasted, remove the eggplant from the oven and allow it to cool slightly.
6
Peel off the skin of the eggplant and chop the flesh into coarse chunks.
7
In a large bowl, combine the roasted eggplant with the finely chopped onions, tomato, parsley, basil, minced garlic, 2 tablespoons of olive oil, lemon juice, salt, and pepper. Mix well until all the ingredients are thoroughly combined.
8
Taste and adjust seasoning as necessary.
9
To serve, spread the eggplant caviar onto toasted French bread slices and garnish generously with the olive tapenade.
Nutrition Information
3.75g
Fat
2.5g
Carbs
1.25g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Mediterranean Eggplant Delight with Olive Tapenade?
It is a refined appetizer featuring roasted eggplant caviar and a zesty olive tapenade, inspired by a classic dish from Hotel Maison de Ville in New Orleans.
What are the main components of this dish?
The dish consists of two parts: a smoky roasted eggplant caviar and a savory olive tapenade made with Greek olives, anchovies, and capers.
How many servings does this recipe make?
This recipe is designed to yield 12 servings.
What is the calorie count per serving?
Each serving contains approximately 50 calories.
How do I prepare the olive tapenade?
Combine chopped Greek olives, anchovy fillets, capers, one tablespoon of olive oil, and Dijon mustard in a bowl and stir until well blended.
What temperature should the oven be for roasting the eggplant?
The oven should be preheated to 450 degrees Fahrenheit or 232 degrees Celsius.
How long should I roast the eggplant?
Roast the eggplant for approximately 20 minutes until the skin darkens and the flesh is soft.
Why do I need to prick the eggplant before roasting?
Pricking the eggplant with a fork allows steam to escape during the roasting process, preventing it from bursting.
How do I handle the eggplant after roasting?
Allow the eggplant to cool slightly, then peel off the skin and chop the flesh into coarse chunks for the caviar.
What ingredients are in the eggplant caviar?
The caviar includes roasted eggplant, onions, tomato, parsley, basil, minced garlic, olive oil, lemon juice, salt, and pepper.
How much fat is in one serving?
One serving contains 3.75g of fat.
Are there many carbohydrates in this recipe?
No, there are only 2.5g of carbohydrates per serving.
How much protein does this dish provide?
Each serving provides 1.25g of protein.
What type of bread should I use for serving?
The recipe recommends serving the eggplant delight on sliced and toasted French bread.
Does this recipe contain seafood?
Yes, the olive tapenade includes two chopped anchovy fillets.
What kind of olives are best for the tapenade?
The recipe calls for 3/4 cup of pitted and finely chopped Greek olives.
How much garlic should I add to the mixture?
You can add between 1/2 to 1 teaspoon of minced garlic, depending on your taste preference.
Is this dish considered healthy?
Yes, it is tagged as a healthy snack or lunch option with low calories and fresh ingredients.
What herbs are used in the eggplant caviar?
The recipe uses 2 tablespoons of chopped fresh parsley and 1 tablespoon of chopped fresh basil.
What type of mustard is required for the tapenade?
You should use 2 teaspoons of Dijon mustard.
Can I adjust the seasoning?
Yes, you should taste the final mixture and adjust the salt and pepper to your preference.
How much olive oil is used in total?
A total of 4 tablespoons of olive oil is used, divided between the tapenade and the caviar.
What is the serving size for this recipe?
While the specific weight is not provided, the recipe is intended to serve 12 people as an appetizer.
How should I prepare the onions for the caviar?
The onions should be finely chopped; you will need about 3 tablespoons.
How much tomato is included in the recipe?
The recipe uses 1/3 cup of chopped tomato.
Is the lemon juice fresh or bottled?
The recipe calls for 2 tablespoons of lemon juice; fresh is typically preferred for the best Mediterranean flavor.
What is the texture of the eggplant caviar?
The texture is a mix of creamy roasted eggplant and finely chopped fresh vegetables and herbs.
Can this be served as a main course?
It is primarily intended as an appetizer, snack, or light lunch, but can be part of a larger Mediterranean meal.
How many ingredients are needed in total?
There are 15 ingredients used in this recipe, including seasonings.
Is the eggplant peeled before or after cooking?
The eggplant is roasted with the skin on and then peeled after it has cooked and cooled slightly.