Easy Eggplant Tapanade
This is one of my go-to healthy appetizer recipes that can be made quickly or made ahead. Like all of the recipes I post here, you can change it up easily adjusting the measurements or using different spices and seasonings and it will still be easy and delicious. While an eggplant tapanade is usually considered Italian, it is also something commonly seen throughout the Middle East. The spices I use were inspired by an eggplant dish at a Moroccan restaurant we used to go to for special occasions. The vinegar and honey add a great “sweet and sour” element to the recipe.
The only problem with frying eggplant in oil is that it absorbs so much of the oil that it becomes heavy and caloric. I start with a little bit of oil for flavor and add water instead. It
You can replace the tomato paste and honey with ketchup.
works great and the eggplant stays moist.
- 1 Eggplant, cut into cubes
- 1 Red Bell Pepper, cut into cubes
- 1/2 Yellow Onion, diced
- Olive Oil, 2 Tablespoons
- *Tomato Paste, 4 Tablespoons
- *Honey, 2 Tablespoons
(*Instead of tomato paste and honey, you can use ketchup.)
- Capers, 2 Tablespoons
- Ground Cumin, 1 Tablespoon
- Ground Chili Powder, 1 Tablespoon
- Fresh Basil and/or Fresh Cilantro chopped
Slice the Eggplant into rounds first, then into cubes.
Slice the eggplant into rounds and then into cubes.
Tear the red pepper open and remove the step and seeds with your hands.
Chop the onion.
Heat the oil in the pan and add the vegetables. Stir.
Add a little water (1/3 of a cup or so) and continue to cook on a low flame. Stir.
Add more water as needed to keep the pan moist, not dry.
Use water in addition to the oil so the tapanade stays moist, not oily.
When eggplant is soft, add the rest of the ingredients and stir. Cool and serve with crusty bread, crackers or endive leaves if you eat gluten free.
