Our award winning Chef Charlie is happy to be sharing some of his favorite recipes with you.   Check often for his selections!

  

   

Eggplant Tapanade

 

Ingredients

 

2 Eggplants

1 Small Red Onion

2 Red Bell Peppers

2 Ripe Tomatoes

2 Cups Italian Olive Salad

1 Cup Oil Oil

1 Tbsp. Chopped Fresh Garlic

 

Preparation

 

Peel & clean eggplant, onion and pepper.  Cut the vegetables into small pieces.  Toss the eggplant, onion & peppers in the oil oil and season with salt and paper.  Place on a greased sheet pan.  Pre-heat oven to 350° & cook sheet pan for approximately 10 minutes or until golden.  Let cool.  Add the diced tomatoes and olive salad and mix well.  Refrigerate overnight.  Serve warm on toasted French bread.

 

 Our award winning Chef Charlie is happy to be sharing some of his favorite recipes with you.   Check often for his selections!

  

   

Eggplant Tapanade

 

Ingredients

 

2 Eggplants

1 Small Red Onion

2 Red Bell Peppers

2 Ripe Tomatoes

2 Cups Italian Olive Salad

1 Cup Oil Oil

1 Tbsp. Chopped Fresh Garlic

 

Preparation

 

Peel & clean eggplant, onion and pepper.  Cut the vegetables into small pieces.  Toss the eggplant, onion & peppers in the oil oil and season with salt and paper.  Place on a greased sheet pan.  Pre-heat oven to 350° & cook sheet pan for approximately 10 minutes or until golden.  Let cool.  Add the diced tomatoes and olive salad and mix well.  Refrigerate overnight.  Serve warm on toasted French bread.