06/04/2026
Roasted Eggplant Olive Tapenade
A smoky, savory spread perfect for toasted bread, crackers, sandwiches, or pasta topping.
Ingredients
2 medium eggplants
1 cup mixed olives (black and green), pitted
3 garlic cloves, minced
2 tbsp capers
1 small onion, finely chopped
2 tbsp fresh parsley, chopped
1 tbsp fresh basil, chopped
3 tbsp olive oil
1 tbsp lemon juice
1 tsp chili flakes (optional)
Salt and black pepper to taste
Instructions
Step 1: Roast the Eggplants
Preheat oven to 400°F (200°C).
Pierce eggplants with a fork and roast for 35–40 minutes until soft.
Let cool, peel off skin, and finely chop the flesh.
Step 2: Prepare the Mixture
Heat 1 tbsp olive oil in a skillet.
Sauté onion and garlic until fragrant and translucent.
Add chopped olives and capers; cook for 2–3 minutes.
Step 3: Combine
Add roasted eggplant to the skillet.
Stir in parsley, basil, chili flakes, lemon juice, and remaining olive oil.
Season with salt and black pepper.
Cook another 5 minutes, stirring occasionally.
Step 4: Serve
Let cool slightly.
Transfer to a jar or serving bowl.
Serve with toasted bread, crackers, grilled chicken, or vegetables.
Storage
Refrigerate in an airtight container for up to 5 days.
Flavor improves after a few hours chilled.
Q & A
Q: Can I use only black olives?
A: Yes! Black olives give a richer, milder flavor.
Q: Can I make it spicy?
A: Add extra chili flakes or a chopped chili pepper.
Q: Can this be frozen?
A: Yes, freeze for up to 2 months in a sealed container.
Q: What can I serve it with?
A: Toasted baguette, crackers, sandwiches, grilled fish, or pasta.
Q: Can I make it smoother?
A: Absolutely. Pulse briefly in a food processor for a smoother spread.
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