How to Make Homemade Chunky Eggplant and Black Olive Tapenade

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, chunky eggplant and black olive tapenade. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

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

Black Olive Tapenade is a savoury paste made from olives, capers and anchovies that's delicious served on toasts or a dip. This easy olive spread makes a great appetizer. Hi guys, I hope you all enjoyed this long Labour Day weekend! Football season is right around the corner.

To get started with this particular recipe, we have to prepare a few ingredients. 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:

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

EGGPLANT PRESERVED IN OLIVE OIL Italian recipe - Italian Appetizers Bruschetta. Grilled Eggplant and Brie Sandwiches with Olive Tapenade. A piquant sauce with olives, capers and anchovies that's as delicious swirled through pasta as it is topping a bruschetta - a great alternative to pesto. What makes Jacques Pépin's olive tapenade so special is the clever mix of olives, dried figs, mint and capers.

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.

A piquant sauce with olives, capers and anchovies that's as delicious swirled through pasta as it is topping a bruschetta - a great alternative to pesto. What makes Jacques Pépin's olive tapenade so special is the clever mix of olives, dried figs, mint and capers. In a food processor, pulse the olives, figs, capers, garlic, mint, anchovies and olive oil until the tapenade is thick and somewhat chunky. The top countries of suppliers are Greece, Greece, and Turkey, from which the. Eggplant Tapenade from Vegan Slow Cooking for Two.

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