Winner of IL Villaggio Best Holiday 2013 Appetizer Contest

Eggplant Stacks with Olive Tapenade


For Tapenade:

• 4 oz. kalamata olives, pitted and minced
• 4 oz. of small green olives, pitted and minced
• 2 garlic cloves, minced
• 2 tbsp. capers, rinsed and drained
• 2 tbsp. minced fresh Italian parsley
• 1 tsp. of minced fresh garlic
• Pepper to taste
• Salt to taste
• 3 tbsp. extra virgin olive oil

Other Ingredients:

• 1 eggplant
• 3 tbsp. of olive oil
• 1 tbsp. of minced garlic
• 1 tsp. of salt
• 1 beef large tomato
• 8 oz Fresh Il Villaggio Mozzarella cheese
• 2 tbsp. of fresh basil chopped


1. In a small bowl combine all tapenade ingredients and set aside.
2. Cut eggplant into slices and drizzle olive, garlic and salt.
3. On a cookie sheet, put eggplant slices in oven. Bake for 20 minutes at 370. Turn slices once after 10 minutes to other side. Set aside
4. Cut mozzarella into slices.
5. Cut tomato into slices.
6. On a plate layer eggplant, tomato and cheese, to form a stack. (repeat layers 3-4 x)
7. Top with one tablespoon of olive tapenade and sprig of chopped basil.
8. Makes 3 stacks

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