One of our favorite middle eastern restaurants in Minneapolis is the casual Marina Bar and Grill. In a corner of their buffet is usually a platter with salted, fried eggplant discs, topped with bell peppers and tomatoes. This is my version of eggplant discs, topped with a lemony tapenade. When I'm out of capers, I just add more lemon. Green olives are preferable, but black will do too.
1 eggplant
1 clove garlic
handful cherry tomatoes
Capers 1 tsp
olives 1/4 cup
lemon juice 1 tssp
olive oil 1 tsp
sea salt
freshly ground black pepper
Bake the eggplant at 400 degrees for 40 minutes.
Blend the rest of the ingredients together. When the eggplant is cool, peel the skin, twist off the stem and slice it into round discs. Top with the tapenade and some extra sea salt, if needed.
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