Annie Jimenez's Spicy Tapenade
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 Large Eggplant (Or 2 Medium Eggplants), Cut in half lengthwisePam Non-stick cooking spray, 2 - 0.27 gram(s) 1/3 Second SpraysGarlic, 2 cloves Ground Cumin, 2 tbsp Ginger, ground, 1 1/2 tbsp Cilantro, dried, 4 tbsp Parsley, dried, 4 tbsp Yellow Bell Pepper, 1/2 Cup ChoppedRed Bell Pepper , 1/2 Cup ChoppedJalapeno Peppers, 1 Finely Chopped Pepper Onions, 1 cup, Chopped Olive Oil, 1 tbsp Johnny's Seasoning Salt, 1/2 tbsp Pepper
1. Heat oven to 425. Spray non-stick baking sheet with Pam.
2. Brush the cut sides of the eggplant with 1/2 of
garlic, cumin and seasoning salt, then place cut side down on the baking sheet. Bake until cut sides are browned and eggplant is soft (about 25 - 35 minutes).
3. Spray non stick pan with Pam, combine remaining garlic in a skillet and heat over low heat until garlic sizzles, then stir in cumin and remove from heat.
4. Scoop out softened eggplant, chop finely and then add to skillet. Add ginger, yellow and red bell peppers, jalapeno, onion, parsley and cilantro. Stir mixture over low heat until blended. Add Olive Oil, remaining Seasoning Salt and Pepper to taste.
5. Allow to chill in refrigerator for at least 2 to 5 hours or serve at room temperature.
Servings:
12 - 1/3 Cup Servings
Number of Servings: 12
Number of Servings: 12
Recipe submitted by SparkPeople user EBONYEYEDENIGMA.
2. Brush the cut sides of the eggplant with 1/2 of
garlic, cumin and seasoning salt, then place cut side down on the baking sheet. Bake until cut sides are browned and eggplant is soft (about 25 - 35 minutes).
3. Spray non stick pan with Pam, combine remaining garlic in a skillet and heat over low heat until garlic sizzles, then stir in cumin and remove from heat.
4. Scoop out softened eggplant, chop finely and then add to skillet. Add ginger, yellow and red bell peppers, jalapeno, onion, parsley and cilantro. Stir mixture over low heat until blended. Add Olive Oil, remaining Seasoning Salt and Pepper to taste.
5. Allow to chill in refrigerator for at least 2 to 5 hours or serve at room temperature.
Servings:
12 - 1/3 Cup Servings
Number of Servings: 12
Number of Servings: 12
Recipe submitted by SparkPeople user EBONYEYEDENIGMA.
Nutritional Info Amount Per Serving
- Calories: 39.1
- Total Fat: 1.3 g
- Cholesterol: 0.0 mg
- Sodium: 59.2 mg
- Total Carbs: 6.6 g
- Dietary Fiber: 1.9 g
- Protein: 1.0 g
Member Reviews