Annie Jimenez's Spicy Tapenade
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Annie Jimenez's Spicy Tapenade calories by ingredient
Introduction
A dip that can be used on crostini, whole wheat crackers, chips, in the center of roma or cherry tomatoes, with cucumbers, celery or other crunchy vegetables at any time of the day. Makes a great snack!~!! A dip that can be used on crostini, whole wheat crackers, chips, in the center of roma or cherry tomatoes, with cucumbers, celery or other crunchy vegetables at any time of the day. Makes a great snack!~!!Number of Servings: 12
Ingredients
-
1 Large Eggplant (Or 2 Medium Eggplants), Cut in half lengthwise
Pam Non-stick cooking spray, 2 - 0.27 gram(s) 1/3 Second Sprays
Garlic, 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 Chopped
Red Bell Pepper , 1/2 Cup Chopped
Jalapeno Peppers, 1 Finely Chopped Pepper
Onions, 1 cup, Chopped
Olive Oil, 1 tbsp
Johnny's Seasoning Salt, 1/2 tbsp
Pepper
Directions
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.
