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Absolutely delicious! So rich in flavor with just the right amount of spice. Loved the caramelized veggies and garlic in this tapenade. Did not change a thing about this recipe and will definitely make this again. Placing this recipe in my Best of 2014 Cookbook. Made for Zaar Chef Alphabet Soup tag, February, 2014.
Delicious and easy! The spices add just the right amount of excitement to this tapenade. I served this with a greek dinner, as a condiment. Tomorrow I am going to use it to make a panini sandwich with mozarella and arugula. I did stir in the juice of 1/2 a lemon to give it a little acid, substituted cayenne for chili powder and scattered on some red pepper flakes before baking too. I am going to cook up a big batch and can it to put in holiday gift baskets. Yum! Highly recommend.
This was actually pretty simple to make. Unfortunately, I couldn't find harissa so I just omitted it from the recipe. I didn't find this dish overly garlicky like another reviewer reported they did. Very tasty! I will make this again!
Update: HI FT, make this again over the weekend with cauliflower instead of the eggplant and boy it is good. I did rub some spices with oil on the cauliflower and popped in the oven with the tomatoes for 15 minutes to give it a head start Thanks again. This was a perfect appetizer which we had before your Easy Crock Pot Moroccan Chicken, Chickpea and Apricot Tagine and everyone loved it. 4-6 servings was a bit of a stretch with my greedy bunch! My hand blender wouldn't mix it though so I put it in the food processor and pulsed a few times and it was perfect. I added a few more cloves of garlic as my cloves were a bit on the small side. Next time I'm thinking Middle Eastern Pizza - toast one side of a flat bread, spread dip, put a little cheese on top, pop under the grill/broiler and cut in wedges. Thanks again for posting a dinner party worthy meal.
Made this one with a few tweaks, omitting the garlic and sun-dried tomatoes. Still truly flavoursome and even better the next day. Many thanks. Fiona
We were looking for a recipe to use up a bunch of veggies left over from other dinners and came across this one tonight. Based on what we had hanging around, we had to make some changes - we used 2 red peppers, added a zucchini, used only 3 tomatoes and left out the harissa, chili powder and sun dried tomatoes. Though it sounded a bit time consuming, we were able to throw it together in no time; then just wait for it to roast and put it all into the food processor for a couple of quick pulses to keep it nice 'n chunky. We had it with corn chips, but think it would also be tasty with pappadoms or roti bread. Simply delicious!
It was a nice combination of ingredients, but I thought it was too garlicky. I thought the coriander was a good touch to the tapenade dip.