Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, chunky eggplant and black olive tapenade. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Chunky Eggplant and Black Olive Tapenade is one of the most favored of current trending meals on earth. It is easy, it is quick, it tastes yummy. It’s appreciated by millions daily. Chunky Eggplant and Black Olive Tapenade is something which I’ve loved my whole life. They are fine and they look wonderful.
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 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 cook that.
The ingredients needed to make Chunky Eggplant and Black Olive Tapenade:
- Get 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
- Get 16 pitted black olives
- Make ready 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)
- Get to taste salt & pepper
- Get 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:
- 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.
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 for this exceptional food chunky eggplant and black olive tapenade recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget 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!
