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Eggplant Stacks with Olive Tapenade

Yields1 Serving

A topping of eggplants with fresh, tangy twist of flavor!

For Tapenade:
 4 kalamata olives, pitted and minced
 4 of small green French olives, pitted and minced
 2 garlic cloves, minced
 2 tbsp capers, rinsed and drained
 2 tbsp minced fresh Italian parsley
 1 tsp of minced fresh garlic
 3 tbsp Olive Oil
Other Ingredients:
 1 eggplant
 1 cup of We Olive Arbequina Olive Oil
 1 tbsp of minced garlic
 1 tsp of salt
 1 beef large tomato
 1 fresh ball of Mozzarella
 2 tbsp of fresh basil chopped

1. In a small bowl combine all tapenade ingredients and set aside.


2. Cut eggplant into slices and drizzle each slice with olive, garlic and salt.


3. On a cookie sheet, put eggplant slices in oven. Bake for 20 minutes at 370. Turn slices once after 10 minutes to other side. Set aside


4. Cut mozzarella into slices.


5. Cut tomato into slices.


6. On a plate layer eggplant, tomato and cheese, to form a stack. (repeat layers 3-4 x)


7. Top with one tablespoon of olive tapenade and sprig of chopped basil.


8. Makes 3 stacks

Nutrition Facts

Serving Size Serves 2