Grilled Eggplant With Roasted Red Pepper Tapenade

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Details

13 Ingredients

• 2 medium eggplants, cut into 1/2-inch slices (about 16-20 slices)
• enough olive oil for brushing each slice on both sides
• 1/2 cup finely chopped homemade roasted peppers (or bottled peppers)
• 1/2 cup finely chopped mixed olives (such as Kalamata and Cerignola)
• 2 tbsp extra virgin olive oil
• 1 tsp lemon juice
• 2 heaping tbsp finely chopped fresh herbs (such as basil, mint, oregano, and parsley)
• 1 tsp crushed red pepper flakes
• salt, to taste
• 2 tbsp toasted pine nuts
• 4 tbsp feta or goat cheese
• additional herbs, for optional garnish
• extra virgin olive oil for drizzling