Roasted Eggplant & Kale Tapenade

Eggplant Kale Tapenade

I apologize for my mini absence from Milly’s Meals.  This is has been my longest break since I resurrected Milly’s Meals this past fall.  It has been a busy couple of weeks!  Will’s sister, Elizabeth, got married on the top of Mount Mansfield in Vermont last weekend and it was an amazing time.  It was probably one of the few weekends this entire winter in which it was relatively mild and we could actually get to the event.  We all had to take the gondola up to the top for the wedding and there are SO many factors that could have prevented us from getting there (wind, ice, cold).  Instead we got a 40 degree weekend in February!  In Vermont??  I know…someone was watching out for us.  

Anyways, I will try to throw in some pictures at the end to give you a little sneak peak.  Before I do, here is a recipe!  I have been craving something besides hummus lately and this is a great alternative.  It is not hummus, it is not babaganoush (which I LOVE, need to make that soon), not quite a tapenade (although that is what I call it here), so I guess it stands alone…

Eggplant Kale Tapenade

Roasted Eggplant & Kale Tapenade
Author: 
Recipe type: Appetizer, Snack
 

Ingredients
  • 4 cups kale, torn
  • 1 large eggplant
  • 3-4 cloves garlic
  • 1 Tablespoon balsamic vinegar
  • 1 Tablespoon olive oil
  • Dried Italian Herbs (basil, thyme, oregano)
  • sea salt
  • ½ cup freshly chopped parsley
  • ¼ cup roasted sunflower seeds

Instructions
  1. Preheat oven to 400 degrees. Peel garlic cloves and set aside.
  2. Peel eggplant and cut into ½ inch slices lengthwise. Lay them in a pan, sprinkle both sides with sea salt, and allow them to “sweat” for approx. 15 minutes.
  3. Meanwhile, wash about 4 cups of kale, pat dry with a towel and remove tough stems. Toss kale with olive oil and place in an oven-safe pan. Roast for 5 minutes, check and turn with tongs. Continue roasting for an additional 5 minutes until browned and slightly crisp. Remove from oven and set aside.
  4. After eggplant has rested, squeeze pieces between a paper towel to remove excess moisture. Cut into smaller pieces and combine with garlic cloves in a roasting pan (you can transfer the kale to a plate and reuse that pan for convenience). Drizzle eggplant and garlic with balsamic vinegar and olive oil and generous sprinkle with dried Italian spices of your choice (basil, thyme, oregano). Roast eggplant and garlic mixture for about 30 minutes, checking and stirring after 15. Eggplant should be very tender and browned. Remove from heat and allow to cool slightly.
  5. In a food processor, pulse together roasted kale, eggplant and garlic with 1 Tbsp balsamic vinegar, 1 Tbsp olive oil, ½ cup freshly chopped parsley and ¼ cup roasted sunflower seeds. Consistency should be smooth but not lacking texture.
  6. Taste and tweak seasonings to your liking. Best served at room temperature atop a toasted crostini round.

Notes
The original recipe called for roasted pistachios instead of sunflower seeds. Either would be very tasty.

 

Eggplant Kale Tapenade

And finally, some of my favorite pics taken by Swoyer Photography.  If you every need a wedding photographer or just a photographer while in New England you should check Laura out.

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 More recipes to come! 

 

 

Emily (91 Posts)


Comments

  1. Jeya says:

    Tempting roasted eggplant kale tapenade. I found you through Finest Foodies Friday(foodieblogroll). lovely space.

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