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Grilled Vegetables With Eggplant Tapenade Recipe - Cooking Index

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Grilled Vegetables With Eggplant Tapenade

Tapenade is a condiment hailing from Provence. In its classic form, this thick paste is made from capers, anchovies, ripe olives, olive oil, lemon juice, seasonings and sometimes tuna. This delectable sandwich combination can be served on French baguette or slices of whole grain bread.

Courses: Main Course, Vegetarian
Serves: 4 people

Recipe Ingredients

  Eggplant Tapenade
1   Eggplant (small)
1 1/2 teaspoons 7.5mlSalt
2 tablespoons 30mlOlive oil
1 cup 62g / 2.2ozFinely-chopped onion
1 tablespoon 15mlMinced garlic
1 cup 237mlThinly-sliced fennel
1/2 teaspoon 2.5mlDried basil
1/2 teaspoon 2.5mlDried oregano
1/4 teaspoon 1.3mlDried thyme
1 tablespoon 15mlTomato paste
1   Tempeh - (8 oz)
1/2 cup 118mlFresh lemon juice
2 tablespoons 30mlTamari
  = (or soy sauce)
2 tablespoons 30mlMirin
1/4 teaspoon 1.3mlMinced garlic
1/8 teaspoon 0.6mlCayenne - or to taste
1 teaspoon 5mlRed or yellow bell pepper (large)
2 tablespoons 30mlOlive oil
1/2 teaspoon 2.5mlRed wine vinegar
2 teaspoons 10mlPortobello mushrooms - stems removed (medium)
1   French baguette
1/4 lb 113g / 4ozFresh spinach

Recipe Instructions

Make Eggplant Tapenade: Preheat oven to 400 degrees. Peel and dice eggplant. Sprinkle with 1/2 teaspoon salt and place on paper towels to drain.

In Dutch oven or large ovenproof skillet, heat 2 tablespoons oil over medium-high heat. Add onion and cook, stirring often, 1 minute. Add garlic, fennel, remaining teaspoon salt, basil, oregano and thyme; cook, stirring often, 1 minute. Stir in eggplant and tomato paste. Reduce heat to medium and cook, stirring occasionally, until eggplant begins to soften, about 3 minutes. Transfer to oven and bake, uncovered, 35 minutes, stirring once or twice.

Prepare hot charcoal fire or preheat gas grill to medium-high. Meanwhile, cut tempeh in half crosswise. Cut again in half lengthwise to yield four pieces. Steam tempeh over simmering water 20 minutes. In shallow bowl, combine lemon juice, tamari, mirin, garlic and cayenne. Add tempeh and let stand while you cook tapenade.

Cut bell peppers in half and remove seeds and ribs. In small bowl, mix oil and vinegar. Place tempeh, peppers and mushrooms on grill, brush with oil and cook until golden brown on both sides. Alternatively, broil tempeh and vegetables, 5 to 10 minutes per side.

Cut mushrooms into thick slices. Cut grilled bell pepper into 4 strips. Trim ends from baguette. Cut loaf in half lengthwise. Spread 5 to 6 tablespoons tapenade onto bottom half (reserve remaining tapenade for another use), top with tempeh, mushrooms, bell pepper and greens. Cover with top half of bread and cut into 4 equal pieces. Serve right away.

Per Serving: 339 Cal; 16g Prot; 18g Total Fat (3 Sat. Fat); 33g Carb.; 0mg Chol; 1322mg Sod.; 6g Fiber.

This recipe yields 4 servings.

Vegetarian Times, September 2001


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