Grilled Eggplant with Black Olive and Garlic Tapanade

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Grilled Eggplant with Black Olive and Garlic Tapanade

Ooooooooooh yea! I forgot this one, its my favorite:

Grill the eggplant slices and top with a black olive and garlic tapanade. Brush both sides with olive oil and top with this sprinkled with a little parmesan/romano cheese.

Black Olive Tapanade:
 
1-1/2 cups Nicoise olives, pitted
4 cloves garlic, peeled
3 anchovy fillets
1 tbsp fresh lemon juice
2 tbsp pine nuts
1/4 cup olive oil
Salt and pepper

Mash all together in a Pilón or process in a food processor just a tiny bit.

Sheri
(5/20/02)

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