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

Hey everyone, it’s Jim, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, chunky eggplant and black olive tapenade. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Chunky Eggplant and Black Olive Tapenade is one of the most popular of recent trending meals in the world. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. They are nice and they look wonderful. Chunky Eggplant and Black Olive Tapenade is something which I have loved my entire life.

A nice tapenade for crostini, crackers or pita bread. Place eggplant, olives, anchovies, capers and garlic in a food processor and blend. Once mixture is pureed, drizzle in remaining olive oil.

To begin 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 that.

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. Get 1 red onion
  3. Prepare 2 large tomatoes
  4. Get 16 pitted black olives
  5. Get 2 Tbsp capers
  6. Take 4 Tbsp olive oil
  7. Take 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. Make ready optional: fresh parsley and basil to toss in

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. Eggplant Tapenade from Vegan Slow Cooking for Two.

Steps 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.

The slow cooker is eggplant's best friend. This warm veggie spread will prove it to you, plus that can be crunchy Could I substitute black olives for green olives? Or you think it would ruin the flavor? Add remaining ingredients and pulse into a chunky purée. Make ahead: Tapenade, up to a month, chilled.

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