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Mediterranean cuisine is celebrated for its vibrant flavors, rich history, and an emphasis on fresh, wholesome ingredients. This culinary tradition spans several countries, including Greece, Italy, Spain, and Turkey, each bringing its unique flair while adhering to common principles of health and simplicity. At the heart of Mediterranean cooking lies the use of vegetables, legumes, grains, and healthy fats, particularly olive oil, which contribute to both the flavor and nutritional value of the dishes.

Roasted Eggplant & Cucumber Tapenade

Discover the vibrant flavors of the Mediterranean with this delicious Roasted Eggplant & Cucumber Tapenade. Perfect as a versatile appetizer or dip, this dish combines roasted eggplant, refreshing cucumber, and rich Kalamata olives all blended with olive oil and herbs. It's not only simple to make but packed with nutrients, making it a great addition to any meal. Explore how easy it is to bring the tastes of the Mediterranean to your table with this healthy and flavorful recipe.
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Ingredients
  

1 large eggplant

1 medium cucumber

2 tablespoons olive oil

2 tablespoons lemon juice

2 cloves garlic, minced

1/4 cup Kalamata olives, pitted and chopped

1/4 cup fresh parsley, chopped

1 teaspoon capers, rinsed and chopped

Salt and pepper to taste

Toasted pita chips or fresh vegetable sticks for serving

Instructions
 

Roast the Eggplant: Preheat your oven to 425°F (220°C). Cut the eggplant in half lengthwise, score the flesh in a crisscross pattern, and drizzle with 1 tablespoon of olive oil. Sprinkle with salt and pepper. Place the eggplant halves on a baking sheet, cut side up, and roast for about 25-30 minutes or until the flesh is soft and golden brown. Let it cool slightly before scooping out the flesh into a bowl.

    Prepare the Cucumber: While the eggplant is roasting, peel and finely dice the cucumber. If the seeds are large, you can remove them with a spoon. Set aside.

      Combine Ingredients: In the bowl with the roasted eggplant flesh, add the minced garlic, chopped Kalamata olives, fresh parsley, capers, remaining 1 tablespoon of olive oil, and lemon juice. Gently fold in the diced cucumber. Season with salt and pepper to taste.

        Chill: For the best flavor, cover the tapenade and let it chill in the refrigerator for at least 30 minutes to allow the flavors to meld together.

          Serve: Transfer the tapenade to a serving bowl and drizzle with a little extra olive oil before serving. Enjoy with toasted pita chips or fresh vegetable sticks.

            Prep Time, Total Time, Servings: 15 minutes | 1 hour | 4-6 servings