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

Hey everyone, it’s Brad, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, chunky eggplant and black olive tapenade. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Created by Spanish Chef Javier De La Hormaza. Sold to top Restaurants in UK. Low Prices on Black Olive Tapenade.

Chunky Eggplant and Black Olive Tapenade is one of the most favored of recent trending meals in the world. It is enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. Chunky Eggplant and Black Olive Tapenade is something which I’ve loved my whole life. They are nice and they look wonderful.

To get started with this particular recipe, we have to 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. Make ready 2 medium eggplant, I like to use the asian ones (400-450 g or 1 lb)
  2. Get 1 red onion
  3. Take 2 large tomatoes
  4. Prepare 16 pitted black olives
  5. Make ready 2 Tbsp capers
  6. Prepare 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. Take to taste salt & pepper
  9. Get optional: fresh parsley and basil to toss in

Chunky Eggplant and Black Olive Tapenade step by step. This makes them taste less bitter. 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.

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.

Heat the oil in a sauce pan or. Add more olive oil or a little water until you achieve a chunky consistency that is still spreadable. Chill or eat immediately, served with pita. 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.

So that is going to wrap this up for this special food chunky eggplant and black olive tapenade recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!