Aubergine and olive tapenade
INGREDIENTS
1 aubergine
4 tbsp olive oil
3 spring onions roughly chopped
100 g green olives pitted
25 g capers
1 clove garlic
1 dsp balsamic vinegar
40 g fresh basil
salt & pepper
METHOD
prehead oven to 400F//200c.
roast aubergine for 30 minutes, and then scoop out the flesh.
place aubergine flesh and all the remaining ingredients, in an electric blender, process to blend but keep the mixture coarse if possible.
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