Roasted Kale and Eggplant Tapenade Recipe

Looking for an easy Roasted Kale and Eggplant Tapenade recipe? Learn how to make Roasted Kale and Eggplant Tapenade using healthy ingredients.


Submitted by michrun

Makes 3 servings



This fun summer dip is a nice alternative to hummus or babaganoush. Yields about 2 cups of dip.

Recipe Ingredients for Roasted Kale and Eggplant Tapenade

4 cups kale, torn
1 large eggplant
5 cloves garlic
2 tablespoon balsamic vinegar (plus additional for drizzling)
1 tbsp basil
1/2 tbsp thyme
1/2 tsp oregano
1 tsp sea salt
1/2 cup freshly chopped parsley

Recipe Directions for Roasted Kale and Eggplant Tapenade

  1. Preheat oven to 400 degrees. Peel 4-5 cloves garlic and set aside.

  2. Peel eggplant and cut into 1/2 inch slices lengthwise. Lay them in a pan, sprinkle both sides with sea salt and allow to sweat for about 15 minutes.

  3. Meanwhile, wash about 4 cups of kale, pat dry with a towel and remove tough stems. Toss kale 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 generous sprinkle with dried Italian spices of your choice (basil, thyme, oregano).

  5. 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.

  6. In a food processor, pulse together roasted kale, eggplant and garlic with 2 Tbsp balsamic vinegar and 1/2 cup freshly chopped parsley. Consistency should be smooth but not lacking texture.

  7. Taste and tweak seasonings to your liking. Best served at room temperature atop a toasted crostini round.

Categories

Vegetables, Appetizers, Side Dish, Snacks, Vegetarian

Nutrition Facts
Serving Size 270.2g
Amount Per Serving
Calories
97
Calories from Fat
10
% Daily Value*
Total Fat
1.1g
2%
Saturated Fat
0.2g
1%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
673mg
28%
Potassium
844mg
24%
Total Carbohydrates
20.5g
7%
Dietary Fiber
7.7g
31%
Sugars
3.8g
Protein
5.2g
Vitamin A 294% Vitamin C 210%
Calcium 17% Iron 18%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • Low in saturated fat
  • No cholesterol
  • High in calcium
  • Very high in dietary fiber
  • High in iron
  • Very high in manganese
  • High in magnesium
  • High in niacin
  • High in phosphorus
  • Very high in potassium
  • High in riboflavin
  • High in thiamin
  • Very high in vitamin A
  • Very high in vitamin B6
  • Very high in vitamin C
  •   Bad points
  • Very high in sodium
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