Eggplant tapenade with Espelette pepper

Eggplant tapenade is made from eggplant and tomato. A traditional Basque recipe, with Espelette pepper, thyme and bay leaf.

Recipe idea: As a starter or aperitif, eggplant tapenade can be enjoyed as bruschetta or spread generously on toasted bread with hard-boiled eggs.

For a touch of freshness, add a fresh basil leaf.

It can also be used as a side dish to a main course of fresh pasta or rice.

Composition: eggplants 60,3 %, crushed tomatoes, onions, olive oil, garlic, salt, Espelette pepper, thyme, bay leaf.

Store away from heat and moisture. After opening, keep in a cool place and consume as soon as possible.
Preparation: Place the eggplant tapenade in the fridge a few hours before serving.

Weight: 150 g.

Nutritional value per 100 g: energy 102,8 kcal / 425,3 kj – Fat 7,3 g of which saturated fatty acids 0,5 g – Carbohydrates 4,5 g of which sugars 3,2 g – Protein 1,3 g – Salt 1 g