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

Hey everyone, it’s John, welcome to my recipe site. Today, we’re going to make a special dish, chunky eggplant and black olive tapenade. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Blitz all the ingredients except the thyme in a small food processor. Be the first to review this recipe. A nice tapenade for crostini, crackers or pita bread.

Chunky Eggplant and Black Olive Tapenade is one of the most well liked of current trending meals in the world. It’s appreciated by millions daily. It is simple, it is quick, it tastes delicious. They’re nice and they look fantastic. Chunky Eggplant and Black Olive Tapenade is something that I’ve loved my whole life.

To begin with this recipe, we have to 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. Get 2 medium eggplant, I like to use the asian ones (400-450 g or 1 lb)
  2. Prepare 1 red onion
  3. Get 2 large tomatoes
  4. Prepare 16 pitted black olives
  5. Get 2 Tbsp capers
  6. Prepare 4 Tbsp olive oil
  7. Get 1/4 cup red wine vinegar (if i don't have this, I sometimes sub half red wine and half another vinegar)
  8. Make ready to taste salt & pepper
  9. Make ready optional: fresh parsley and basil to toss in

Serve Olive and Eggplant Tapenade at room temperature with crackers, pita bread, or French bread. Then carefully remove the skin from the red pepper - this should be relatively I love chunky tapenades like this because I can scoop a bunch at once. Eggplant Tapenade from Vegan Slow Cooking for Two. The slow cooker is eggplant's best friend.

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.

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? I have all the ingredients except tor green olives… Black Olive Tapenade This tapenade is such a great recipe for entertaining because it tastes delicious and comes Chunky Apple Cinnamon Muffins (Vegan Muffin Recipe!) - Averie Cooks. · This tapenade recipe is made with kalamata olives. It's super-quick to make and can be eaten on its.

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