Vegan Eggplant and Black Olive Recipe


A Great vegan recipe for Chunky Eggplant and Black Olive Tapenade. A refreshing summer dish that can be a stand-alone dish or tossed with pasta, used to top bread or even pizza.

Serves: 6

This delicious dip or spread also makes a great stuffing for pita bread or filling for wraps.


  • 1 large eggplant (about 1 pound), halved lengthwise, flesh scored a few times in a crisscross pattern (salting is not necessary)
  • ¼ to 1⁄3 cup pitted kalamata or other good-quality black olives
  • 2 tablespoons extra-virgin olive oil
  • 1 to 2 tablespoons drained capers
  • 1 tablespoon fresh lemon juice, or to taste
  • ½ teaspoon salt, or to taste
  • Freshly ground black pepper, to taste
  • Cayenne pepper, to taste (optional)
  • Assorted raw vegetables, pita bread, pita chips, or crispy flatbread, to serve.


  1. Preheat oven to 475F (245C). Lightly grease a baking sheet. Place the eggplant halves, cut sides down, on a prepared baking sheet. Prick the skin in several places with the tines of a fork.
  2. Bake 15 to 20 minutes, until the skin, begins to shrivel. Place, cut sides down, on several layers of paper towel to drain.
  3. When the eggplant is cool enough to handle, scoop flesh from each half and transfer to a food processor fitted with the knife blade; discard skin.
  4. Add the olives, oil, capers, lemon juice, salt, black pepper, and cayenne (if using). Process until smooth. Transfer to a covered container and refrigerate a minimum of 2 hours, or up to 2 days, and serve chilled, accompanied by the raw vegetables.

Per serving (without raw vegetables):

  • Calories 83
  • Protein1g
  • Total Fat 7g at.
  • Fat 1g
  • Sat. Fat 1g
  • Cholesterol 0mg
  • Carbohydrate 5g
  • Dietary Fiber 2g
  • Sodium 349mg
  • Dietary Fiber 2g
  • Sodium 349mg

What is a vegan diet and how to prepare meals that are vegan and delicious is the main purpose of our website

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