Chunky Eggplant and Black Olive Tapenade
Chunky Eggplant and Black Olive Tapenade

Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a special dish, chunky eggplant and black olive tapenade. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

My mom used to make chopped eggplant with onion and pimento. A piquant sauce with olives, capers and anchovies that's as delicious swirled through pasta as it is topping a bruschetta - a great alternative to pesto. Black olive tapenade is super easy to make and it has the ability to liven up even the most boring of dishes. People tend to be impressed when they find out that you make your own tapenade, but other than having to use an electrical appliance, even a three-year-old could accomplish it too.

Chunky Eggplant and Black Olive Tapenade is one of the most popular of current trending foods on earth. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions daily. They are nice and they look wonderful. Chunky Eggplant and Black Olive Tapenade is something that I have loved my entire life.

To get started with this recipe, we must first prepare a few ingredients. You can cook chunky eggplant and black olive tapenade using 9 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Chunky Eggplant and Black Olive Tapenade:
  1. Take 2 medium eggplant, I like to use the asian ones (400-450 g or 1 lb)
  2. Take 1 red onion
  3. Get 2 large tomatoes
  4. Make ready 16 pitted black olives
  5. Get 2 Tbsp capers
  6. Get 4 Tbsp olive oil
  7. Prepare 1/4 cup red wine vinegar (if i don't have this, I sometimes sub half red wine and half another vinegar)
  8. Prepare to taste salt & pepper
  9. Get optional: fresh parsley and basil to toss in

This warm veggie spread will prove it to you, plus that can be crunchy Could I substitute black olives for green olives? Or you think it would ruin the flavor? I have all the ingredients except tor green olives… Olive & Eggplant Tapenade. A nice tapenade for crostini, crackers or pita bread.

Steps to make Chunky Eggplant and Black Olive Tapenade:
  1. Cut eggplants into 1 inch rounds and toss in salt (about 2 tsp). Let sit for 20 minutes. This makes them taste less bitter. Rinse and drain.
  2. Prep the other ingredients while waiting for the eggplant. Depending on your preference, you can choose to leave the olives and capers whole, or chop them up a bit.
  3. Heat the oil in a sauce pan or frying pan on medium heat. Sauté the onions and eggplant until slightly browned and cooked through (will take several minutes)
  4. Remove eggplant and onion from pan.
  5. Add tomatoes and vinegar to the same pan. Cook for 5-6 minutes on medium heat.
  6. Add the olives and capers, cook a minute then season with salt and pepper.
  7. Toss with eggplant and onions (and herbs if using) and serve.

I have all the ingredients except tor green olives… Olive & Eggplant Tapenade. A nice tapenade for crostini, crackers or pita bread. Place eggplant, olives, anchovies, capers and garlic in a food processor and blend. Once mixture is pureed, drizzle in remaining olive oil. Black Olive Tapenade is a savoury paste made from olives, capers and anchovies that's delicious served on toasts or a dip.

So that’s going to wrap it up for this exceptional food chunky eggplant and black olive tapenade recipe. Thank you very much for reading. I’m confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!