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Roasted Eggplant Tapenade

Middle Eastern spices accent roasted eggplant which has slowly simmered with olive oil, garlic, cilantro and a touch of tomato.

Suggested Uses: Serve with grilled beef, lamb, chicken, pork, fish or shellfish. Combine with mayo as a sandwich spread. Stir into a saffron risotto or plain rice. Fold into an omelet. Add to an antipasti platter. Spread on bruschetta. Eat straight out of the jar.

Ingredients: Fire roasted eggplant, eggplant, onion, pure olive oil, garlic, cilantro, tomato paste, spices, salt, lemon juice concentrate, black pepper.

Nutritional Information: Serving Size 2 Tbsp (30g), Servings Per Container: about 7 Calories 45, Fat Cal. 35, Total Fat 4g (6% DV), Sat Fat 0.5g (3% DV), Trans Fat 0g (0% DV), Cholest. 0mg (0% DV), Sodium 135mg (6% DV), Total Carb. 3g (1% DV), Fiber less than 1g (3% DV), Sugars 1g, Protein 1g, Vitamin A (2% DV), Vitamin C (4% DV), Calcium (0% DV), Iron 2% DV). Percent Daily Values are based on a 2,000 calorie diet.

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