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.
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.
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.
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.
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.
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.
Patricia Conte/Grab a Plate
You'll love this seasonal dish that's so easy to make!
- 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
- 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.
- Coat both sides of the eggplant rounds with the olive oil and season with salt and pepper.
- Grill the eggplant over medium-high heat, about 5 minutes on each side or until soft, and grill marks appear.
- Serve the eggplant rounds with a heaping teaspoon or two over the top.