Tapenade is a wonderful cool-weather dish. Experiment with flavor variations by switching out herbs, olives, nuts or seeds to suit your taste and dietary needs.
1 pound eggplant
1 roasted red pepper
½ cup marinated artichokes
15 pitted Kalamata olives
1 tablespoon extra virgin olive oil
1 tablespoon balsamic vinegar
½ unpeeled lemon, sliced, seeds removed
¼ teaspoon ground cumin
Salt and pepper, to taste
2 tablespoons capers
1 tablespoon pine nuts or sunflower seeds
8 leaves fresh basil
1. Preheat oven to 400°F.
2. Wash eggplant and prick deeply with a fork several times. Place in a shallow baking dish and bake in preheated oven 30 to 35 minutes or until tender. Remove and place in a bowl of cold water to cool. Once cool enough to handle, trim the top and bottom from the eggplant and peel off the skin. Discard trimmed pieces and skin.
3. Cut eggplant into cubes and place in the bowl of a large food processor. Add red pepper, artichokes, olives, oil, vinegar, lemon, cumin, salt and pepper. Process until only small chunks remain. Taste and add more salt or pepper, if desired.
4. Add capers, pine nuts and basil and pulse until ingredients are just combined. Mixture should be slightly chunky.
5. Transfer tapenade to a small container. Cover and refrigerate until served.
Each serving contains 79 calories, 6g total fat, 1g saturated fat, 0g trans fat, 0mg cholesterol, 219mg sodium, 9g carbohydrate, 4g fiber, 2g sugars, 1g protein, 2Est GL.
Jules Shepard is author of Free for All Cooking (Da Capo Lifelong); The First Year: Celiac Disease and Living Gluten-Free (Da Capo Lifelong); and Nearly Normal Cooking for Gluten-Free Eating (BookSurge Publishing). She is founder of GFJules gluten-free flour blends and baking mixes.Yields 8 servings