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

Hello everybody, it’s Louise, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, chunky eggplant and black olive tapenade. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Chunky Eggplant and Black Olive Tapenade A refreshing summer dish that can be a stand alone dish or tossed with pasta, used to top bread, or even pizza. Usually tapenade is a thicker paste used only for spreading on bread, but this version is more like the Sicilian style caponata with sautéed chunks of eggplant tossed in a vinegary black olive. Set aside and peel when cool enough to handle. Set aside and peel when cool enough to handle.

Chunky Eggplant and Black Olive Tapenade is one of the most favored of current trending meals in the world. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. They are fine and they look fantastic. 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 have 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. Get 2 medium eggplant, I like to use the asian ones (400-450 g or 1 lb)
  2. Get 1 red onion
  3. Get 2 large tomatoes
  4. Get 16 pitted black olives
  5. Take 2 Tbsp capers
  6. Prepare 4 Tbsp olive oil
  7. Take 1/4 cup red wine vinegar (if i don't have this, I sometimes sub half red wine and half another vinegar)
  8. Get to taste salt & pepper
  9. Get optional: fresh parsley and basil to toss in

I like to keep it somewhat chunky so it's not just a puree. This could also be done in a food processor. Add the peppers, onions, garlic and the salt, pepper, Za'atar and lemon zest and combine thoroughly. Slowly add the olive oil, a little at a time, to coat all of the tapenade, but not so it's very oily.

Instructions 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.

Add the peppers, onions, garlic and the salt, pepper, Za'atar and lemon zest and combine thoroughly. Slowly add the olive oil, a little at a time, to coat all of the tapenade, but not so it's very oily. Rinse with cold water, and pat dry. (This process makes the eggplant more tender and less bitter.) Warm the oil over medium heat. Cook the eggplant and onion until brown and lightly crisp. Add the tomatoes and vinegar to the pan, and cook for a few minutes over medium.

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