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Mediterranean cuisine is celebrated around the world for its vibrant flavors, fresh ingredients, and healthful benefits. Known for its emphasis on vegetables, whole grains, and lean proteins, this culinary tradition invites you to explore a diverse array of dishes that reflect the rich cultural heritage of the Mediterranean region. One such dish is the Roasted Eggplant & Cucumber Tapenade, a delightful blend that showcases the best of Mediterranean ingredients while providing a refreshing taste experience.

Roasted Eggplant & Cucumber Tapenade

Discover the vibrant flavors of the Mediterranean with Roasted Eggplant & Cucumber Tapenade. This delightful blend combines rich, roasted eggplant, crisp cucumber, and savory Kalamata olives, creating a delicious spread that's perfect for entertaining or a cozy night in. Packed with antioxidants and healthy fats, this nutritious dish is not only a treat for the taste buds but also promotes wellness. Enjoy it with crusty bread, veggie sticks, or as a topping for grilled meats. Embrace the Mediterranean lifestyle with every satisfying bite!
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Ingredients
  

1 large eggplant

1 medium cucumber

2 tablespoons olive oil (divided)

2 tablespoons fresh lemon juice

2 cloves garlic, minced

1/4 cup Kalamata olives, pitted and finely chopped

1/4 cup fresh parsley, finely chopped

1 teaspoon capers, rinsed and coarsely chopped

Salt and black pepper to taste

Toasted pita chips or an assortment of fresh vegetable sticks for serving

Instructions
 

Roast the Eggplant:

    Preheat your oven to 425°F (220°C). Slice the eggplant in half lengthwise and score the flesh in a crisscross pattern. Drizzle 1 tablespoon of olive oil over the scored surface, then sprinkle with salt and black pepper. Place the eggplant halves, cut side up, on a baking sheet. Roast in the oven for approximately 25-30 minutes, or until the flesh is tender and golden brown. Once done, allow the eggplant to cool slightly. Use a spoon to scoop the flesh into a mixing bowl, discarding the skin.

      Prepare the Cucumber:

        While the eggplant is roasting, peel the cucumber and finely dice it. If the seeds are large, you may want to remove them using a spoon. Set the diced cucumber aside.

          Combine Ingredients:

            To the bowl with the roasted eggplant flesh, add the minced garlic, chopped Kalamata olives, finely chopped parsley, capers, the remaining 1 tablespoon of olive oil, and fresh lemon juice. Gently fold in the diced cucumber until evenly combined. Season with salt and black pepper according to your taste preferences.

              Chill for Flavor:

                For enhanced flavor, cover the bowl with plastic wrap or a lid and refrigerate the tapenade for at least 30 minutes. This will allow the flavors to meld beautifully together.

                  Serve and Enjoy:

                    Transfer the chilled tapenade to a serving bowl. Drizzle a little extra olive oil on top for added richness. Serve alongside crispy toasted pita chips or a colorful array of fresh vegetable sticks for dipping.

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