Grilled Eggplant With Roasted Red Pepper Tapenade

• Tapenade:
• 1/2 cup finely chopped homemade roasted peppers (or bottled peppers)
• 1/2 cup finely chopped mixed olives (such as Kalamata and Cerignola)
• 2 tablespoons extra virgin olive oil
• 1 teaspoon lemon juice
• 2 heaping tablespoons finely chopped fresh herbs (such as basil, mint, oregano, and parsley)
• 1 teaspoon crushed red pepper flakes
• salt, to taste
• Garnish:
• 4 tablespoons feta or goat cheese
• 2 tablespoons toasted pine nuts
• additional herbs, for optional garnish
• extra virgin olive oil for drizzling

1. Mix all of the tapenade ingredients in a small bowl and set aside. (This can be made a day ahead.)
2. Preheat a grill to high. Using a pastry brush, lightly brush olive oil on both sides of the eggplant slices. Grill the eggplant for about 7-8 minutes per side, or until grill marks form and the flesh becomes tender.
3. Place eggplant slices on a serving dish and top each with a dollop of tapenade. Sprinkle with cheese, toasted pine nuts, and additional herbs. Just before serving, drizzle with some extra virgin olive oil.
4. Note: If you don't have a grill, then you can broil the eggplant slices in the oven instead.

tapenade, peppers, mixed olives, extra virgin olive oil, lemon juice, fresh herbs, red pepper, salt, feta, nuts, additional herbs, extra virgin olive oil

Taken from www.epicurious.com/recipes/member/views/grilled-eggplant-with-roasted-red-pepper-tapenade-50191045 (may not work)