Spanish Eggplant and Tomato Tapas
Active Time: 15 mins
Total Time: 40 mins
Yield: 2–3 persons
- FRENCH PANTRY Garlic Oil
- FRENCH PANTRY Sel Gris
- FORTEEZ Rectangular Mold
- FORTEEZ Mini Muffin Tray
- Eco Chop
boncook.com
Ingredients
- 1 medium eggplant, peeled and diced
- 1 cup cherry tomatoes, halved
- 2 cloves garlic, minced
- 2 tbsp French Pantry Garlic Oil
- 1 tbsp capers (optional)
- 1 tbsp chopped fresh parsley
- 1 tsp French Pantry Sel Gris salt
- Freshly ground black pepper to taste
- Optional: crumbled goat cheese or Manchego for garnish
Instructions
- Roast the Vegetables
Preheat oven to 400°F (200°C). Place diced eggplant and cherry tomatoes in the FORTEEZ Rectangular Mold. Drizzle with French Pantry Garlic Oil, sprinkle with Sel Gris, and toss to coat. Roast for 25–30 minutes, stirring halfway, until soft and caramelized. - Make the Tapenade
Let roasted veggies cool slightly. In three batches, place the roasted mixture into the bon COOK Eco Chop along with garlic, capers (if using), and parsley. Pull to chop until you reach your desired texture—chunky or smooth. Adjust seasoning with Sel Gris and pepper. - Serve
Option 1: Spoon into FORTEEZ Mini Muffin Tray cavities and bake at 375°F for 10 minutes to set into warm bites.
Option 2: Serve chilled or room temp on crostini or cucumber slices.
Garnish with a crumble of goat cheese or a shaving of Manchego.
