21. Olive and Eggplant Spread p.11

21. Olive and Eggplant Spread p.11

the recipe
This was a great appetizer, it’s basically a tapenade cut with roasted eggplant. I love eggplant, and I love olives, together they’re even better. Eggplant dips naturally tend to turn out a kind of grey-brown that’s not the most inviting. The olives helped it turn a delightful shade of purple with a nice lustre. [...]

1 April 2007 | Hors D'Oeuvres & First Courses, The Book | Comments Off
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