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

Hello everybody, it’s John, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, chunky eggplant and black olive tapenade. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Created by Spanish Chef Javier De La Hormaza. Sold to top Restaurants in UK. We Have Almost Everything on eBay. Remove eggplant and onion from pan.

Chunky Eggplant and Black Olive Tapenade is one of the most popular of current trending meals on earth. It is easy, it is fast, it tastes delicious. It is appreciated by millions every day. They’re fine and they look fantastic. Chunky Eggplant and Black Olive Tapenade is something which I’ve loved my whole life.

To begin with this recipe, we must prepare a few ingredients. You can have 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. Get 1 red onion
  3. Make ready 2 large tomatoes
  4. Take 16 pitted black olives
  5. Make ready 2 Tbsp capers
  6. Make ready 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. Prepare to taste salt & pepper
  9. Take optional: fresh parsley and basil to toss in

Chunky Eggplant and Black Olive Tapenade step by step. This makes them taste less bitter. 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.

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.

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. Add more olive oil or a little water until you achieve a chunky consistency that is still spreadable. Chill or eat immediately, served with pita.

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 can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!