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Grilled Eggplant with Roasted Red Pepper Tapenade

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Grilled Eggplant with Roasted Red Pepper Tapenade is seasonal dish that is so easy to make using the summer’s favorite appliance: the grill. It’s perfect for a light meal, and the vibrant tapenade is the crowning glory.

Grilled Eggplant with Roasted Red Pepper Tapenade is a great summer dish. You'll love how easy it is to make, and how delicious it is!

I feel like most people either love eggplant or they don’t. Me? I’m definitely on Team Eggplant!

Grilled Eggplant with Roasted Red Pepper Tapenade made it to my table thanks to a little jealousy. That’s right, jealousy!

I had been texting with my cousin recently who was telling me about all the goodies from her garden (and sending snaps, too), including eggplant. It was all I needed for a little eggplant motivation.

Grilled Eggplant with Roasted Red Pepper Tapenade is a summer seasonal dish that is perfect for any occasion. It's easy to make and full of flavor!

The eggplant in this dish is pretty straightforward. Grilling it is a wonderful way to prepare it — super simple. Just about 10 minutes on the grill, flipped once. I have to say, the tapenade steals the show in this dish with its beautiful color and flavor, made with just a few ingredients.

I used jarred roasted red peppers, onion, garlic, toasted pine nuts, lemon juice, olive oil, and seasonings. I whirred them up in the food processor and, Bob’s your uncle.

Grilled Eggplant with Roasted Red Pepper Tapenade is a fabulous summer dish. The tapenade is versatile and so flavorful!

I’ve shared some tasty eggplant dishes before, but it’s been a while. Strange considering it’s one of my favorite veggies! I know, I know: it’s technically a fruit.

One of my favorite eggplant dishes is Grilled Eggplant, Cherries, and Couscous Salad. Those cherries! It’s a great side dish for this time of year, too, with all the outdoor activities and get togethers going on.

Spicy Eggplant Stir-Fry with Cashews is something I make often. It’s really easy to make and is a hearty and flavorful meatless dish.

Grilled Eggplant with Roasted Red Pepper Tapenade is a fabulous summer dish. It's easy to make on the grill for a wonderful meal.

I have to say, my Eggplant Muffuletta Sandwiches come highly recommended! This is one of my early Grab a Plate recipes, so please forgive the photos. The sandwiches, however, are wonderful.

Okay, sorry. I got a little eggplant happy. To get back to my inspired eggplant dish for today, the whole enchilada is really tasty and I think you’ll especially love the tapenade. If you don’t like eggplant (the horror!), the tapenade will still serve you well as a fabulous dip or spread. Serve it with crunchy Italian-style bread and maybe some cheese and cured meats. I even used some as dressing for a salad at lunch. So good. 

Grilled Eggplant with Roasted Red Pepper Tapenade is a tasty summertime dish. It's easy to put together using the grill and a food processor -- that's it!

Leftover eggplant rounds and tapenade are turned into individual eggplant parmigiana.

I actually wound up with two dishes from this recipe. I set aside several rounds of eggplant and some extra tapenade to make two individual servings of eggplant parmigiana. I layered the eggplant with the tapenade and shredded mozzarella cheese and baked them in the over for about 20 minutes at 400 degrees F. Double delicious whammy!

I hope you’ll enjoy this seasonal dish. Grilled Eggplant with Roasted Red Pepper Tapenade is a summertime treat.

Grilled Eggplant with Roasted Red Pepper Tapenade is a treat for the summer! This is a tasty and easy-to-make dish!

Serves 2-4

Grilled Eggplant with Roasted Red Pepper Tapenade

You'll love this seasonal dish that's so easy to make!

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Ingredients

  • 2 small eggplants, cut into 1/2-inch-thick rounds
  • 1 cup jarred roasted red peppers in oil
  • 3 cloves garlic
  • 1/4 cup red onion, cut into pieces
  • 2 tablespoons toasted pine nuts
  • Juice from 1/2 lemon
  • 1 teaspoon olive oil
  • 1/2 teaspoon salt, more to taste
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon fresh parsley leaves, more to taste
  • Olive oil to coat the eggplant rounds

Instructions

  1. To a food processor, add the red peppers, garlic, onion, pine nuts, lemon juice, olive oil, salt, black pepper, and parsley. Pulse until just slightly chunky. Set aside.
  2. Coat both sides of the eggplant rounds with the olive oil and season with salt and pepper.
  3. Grill the eggplant over medium-high heat, about 5 minutes on each side or until soft, and grill marks appear.
  4. Serve the eggplant rounds with a heaping teaspoon or two over the top.
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https://www.azgrabaplate.com/grilled-eggplant-roasted-red-pepper-tapenade/

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Comments

  4. Jenn Wang says

    I love a good tapenade but have never gotten around to making one myself! And I've actually never had anything other than olive tapenade! Your pictures are drool worthy and your recipe looks simple enough for me to try on my own! Thanks for the great post!Jenn www.honeydewblog.com
    Reply

  14. Willow says

    This sounds amazing and right up my alley! I love eggplant, but for some reason don't buy it that much. I made a similar tapenade to top cauliflower steaks in a sandwich.
    Reply

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