Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, chunky eggplant and black olive tapenade. One of my favorites. For mine, I’m gonna 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.
Chunky Eggplant and Black Olive Tapenade is one of the most well liked of current trending meals in the world. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. Chunky Eggplant and Black Olive Tapenade is something which I have loved my whole life. They’re nice and they look wonderful.
To begin 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 cook it.
The ingredients needed to make Chunky Eggplant and Black Olive Tapenade:
- Take 2 medium eggplant, I like to use the asian ones (400-450 g or 1 lb)
- Take 1 red onion
- Get 2 large tomatoes
- Make ready 16 pitted black olives
- Get 2 Tbsp capers
- Take 4 Tbsp olive oil
- Make ready 1/4 cup red wine vinegar (if i don't have this, I sometimes sub half red wine and half another vinegar)
- Prepare to taste salt & pepper
- Get optional: fresh parsley and basil to toss in
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. When it's finished, transfer the tapenade from the food processor to a medium sized bowl. Set the bowl aside for later use.
Instructions to make Chunky Eggplant and Black Olive Tapenade:
- 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.
- 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.
- 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)
- Remove eggplant and onion from pan.
- Add tomatoes and vinegar to the same pan. Cook for 5-6 minutes on medium heat.
- Add the olives and capers, cook a minute then season with salt and pepper.
- Toss with eggplant and onions (and herbs if using) and serve.
Trim the ends from the eggplant. Add about one tablespoon of olive oil to a large baking sheet and spread that oil out liberally. Spoon the homemade Tapenade into a clean glass jar, top with a tablespoon of olive oil. You can also freeze the spread, make sure it is a freezer safe air tight jar. Rinse with cold water, and pat dry. (This process makes the eggplant more tender and less bitter.) Warm the oil over medium heat.
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 confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
