Hello everybody, it is Drew, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, chunky eggplant and black olive tapenade. It is one of my favorites food recipes. This time, 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 foods on earth. It’s easy, it is quick, it tastes delicious. It is appreciated by millions every day. Chunky Eggplant and Black Olive Tapenade is something that I have loved my entire life. They’re fine and they look fantastic.
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 get started with this recipe, we must 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:
- Prepare 2 medium eggplant, I like to use the asian ones (400-450 g or 1 lb)
- Prepare 1 red onion
- Make ready 2 large tomatoes
- Take 16 pitted black olives
- Make ready 2 Tbsp capers
- Get 4 Tbsp olive oil
- Prepare 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. 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.
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.
Add the tomatoes and vinegar to the pan, and cook for a few minutes over medium. Toothsome penne tossed with chunky bits of eggplant, olives, and tomatoes is so hearty that I almost forget that this dish is vegetarian. Add tomatoes with juices and tomato paste. Arrange the eggplant on a half sheet tray lined with parchment paper. Olive Tapenade originates from France and is a mix of finely ground or blended olives, olive oil, and capers- and sometimes anchovies.
So that’s going to wrap it up with this exceptional food chunky eggplant and black olive tapenade recipe. Thank you very much for reading. I am sure you will make this at home. There’s 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. Thank you for reading. Go on get cooking!
