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    You are in: Home / Greek / Spicy Aubergine (Eggplant) and Red Pepper Tapenade - Dip Recipe
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    Spicy Aubergine (Eggplant) and Red Pepper Tapenade - Dip

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • on February 04, 2014

      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.

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    • on October 23, 2011

      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.

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    • on October 12, 2009

      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!

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    • on September 14, 2009

      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.

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    • on March 23, 2009

      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

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    • on August 29, 2007

      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!

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    • on February 14, 2007

      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.

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    Nutritional Facts for Spicy Aubergine (Eggplant) and Red Pepper Tapenade - Dip

    Serving Size: 1 (210 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 116.2
     
    Calories from Fat 42
    36%
    Total Fat 4.7 g
    7%
    Saturated Fat 0.6 g
    3%
    Cholesterol 0.0 mg
    0%
    Sodium 31.9 mg
    1%
    Total Carbohydrate 18.1 g
    6%
    Dietary Fiber 7.7 g
    31%
    Sugars 8.3 g
    33%
    Protein 3.5 g
    7%

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