Grilled Eggplant With Roasted Red Pepper Tapenade

Name: Grilled Eggplant With Roasted Red Pepper Tapenade
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 8
Cuisine: Global
Ingredients: 2 mediums eggplants, cut into 1/2-inch slices (about 16-20 slices); 2 Tbsps extra virgin olive oil; 2 Tbsps heaping tbsp finely chopped fresh herbs (such as basil, mint, oregano, and parsley); 4 Tbsps feta or goat cheese; 8 servings additional herbs, for optional garnish; 1 teaspoon lemon juice; 8 servings enough olive oil for brushing each slice on both sides; 118 milliliters finely chopped mixed olives (such as Kalamata and Cerignola); 2 Tbsps toasted pine nuts; 1 teaspoon crushed red pepper flakes; 118 milliliters finely chopped homemade roasted peppers (or bottled peppers); 8 servings salt, to taste

Grilled Eggplant With Roasted Red Pepper Tapenade might be just the side dish you are searching for. This recipe covers 9% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, primal, fodmap friendly, and vegetarian recipe has 252 calories, 4g of protein, and 24g of fat per serving. This recipe serves 8. The Fourth Of July will be even more special with this recipe. From preparation to the plate, this recipe takes roughly 15 minutes. Head to the store and pick up eggplants, lemon juice, enough olive oil, and a few other things to make it today.