Cook - Aubergine and Olive tapenade
Roast an aubergine, blend with olives, capers, and basil for a flavorful tapenade. Perfect as a dip or spread!
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
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