Warm Mediterranean Marinated Olives with Lemon & Herbs
These Warm Mediterranean Marinated Olives with Lemon & Herbs are rich and delicious. Inspired by Mediterranean herbs and flavors!
Servings: 6 Servings
Calories: 276kcal
Ingredients
- 1 Eggplant
- 1 Cup Green Olives
- 1 Cup Kalamata Olives
- ½ Cup Golden Raisins
- 1 Lemon juiced
- 1 Cup Parsley
- 1 Cup Green Onions
- ½ Cup Walnuts chopped
- 2 Tablespoons Garlic
- 1 Tablespoon Olive Oil
- 1 Teaspoon Salt
Creamy Avocado Vinagrette
- 1 Avocado
- ½ Cup Greek Yogurt
- 1 Cup Parsley
- ½ Cup Green Onions
- ¼ Cup White Balsamic Vinaigrette
- 1 Tablespoon Garlic
- 1 Teaspoon Salt
- 1 Teaspoon Pepper
Instructions
- Preheat the oven to 400°F. Cut the eggplant into round pieces, and lay them on a baking sheet with parchment paper. Bake the eggplant at 400°F for 5 minutes, flip them, then bake that side for another 5 minutes. Once both sides have baked, transfer the eggplant to to a cast iron skillet. If you don’t have one, a baking sheet or dish will work just fine!
- While the eggplant bakes—chop the olives, parsley, green onions, and walnuts. Juice the lemon and mince the garlic. Once you’ve done all of this, get out a medium bowl and add all of the marinated olive ingredients to the bowl. Mix well then pour over the eggplant in the cast iron skillet.
- Bake at 400°F for another 20 minutes.
- While that bakes, make the Creamy Avocado Vinaigrette. Blend the avocado, greek yogurt, parsley, green onion, apple cider vinegar, garlic, salt and pepper until smooth.
- Once you take the eggplant and olives out of the oven, top it with the vinaigrette and enjoy!
