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 prepare a distinctive dish, chunky eggplant and black olive tapenade. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Chunky Eggplant and Black Olive Tapenade is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. Chunky Eggplant and Black Olive Tapenade is something that I’ve loved my whole life. They are fine and they look wonderful.

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.

To begin with this particular recipe, we must first prepare a few components. You can have chunky eggplant and black olive tapenade using 9 ingredients and 7 steps. Here is how you can achieve that.

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. Make ready 2 large tomatoes
  4. Get 16 pitted black olives
  5. Prepare 2 Tbsp capers
  6. Take 4 Tbsp olive oil
  7. Get 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. Make ready 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 with this special food chunky eggplant and black olive tapenade recipe. Thank you very much for your time. I’m sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!