Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, chunky eggplant and black olive tapenade. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Chunky Eggplant and Black Olive Tapenade is one of the most well liked of current trending meals in the world. It’s appreciated by millions every day. It is easy, it is quick, it tastes delicious. Chunky Eggplant and Black Olive Tapenade is something that I’ve loved my entire 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.
To begin with this particular recipe, we must first prepare a few components. You can cook 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:
- Prepare 2 medium eggplant, I like to use the asian ones (400-450 g or 1 lb)
- Make ready 1 red onion
- Get 2 large tomatoes
- Make ready 16 pitted black olives
- Make ready 2 Tbsp capers
- Get 4 Tbsp olive oil
- Take 1/4 cup red wine vinegar (if i don't have this, I sometimes sub half red wine and half another vinegar)
- Make ready 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.
Steps 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 for this exceptional food chunky eggplant and black olive tapenade recipe. Thanks so much for reading. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
