How to Cook Tasty Chunky Eggplant and Black Olive Tapenade

Chunky Eggplant and Black Olive Tapenade. Serve Olive and Eggplant Tapenade at room temperature with crackers, pita bread, or French bread. View top rated Eggplant and olive tapenade recipes with ratings and reviews. Eggplant And Olive Salad (Capunatina), Eggplant And Bacon Skewers, Garlic Food Network invites you to try this Black and Green Olive Tapenade recipe from Wolfgang Puck.

Pulse and gradually add olive oil until you have a smooth consistency. You can make this chunkier if you would like. Black Olive Tapenade is a savoury paste made from olives, capers and anchovies that's delicious served on toasts or a dip. You can have Chunky Eggplant and Black Olive Tapenade using 9 ingredients and 7 steps. Here is how you cook that.

Ingredients of Chunky Eggplant and Black Olive Tapenade

1. You need 2 of medium eggplant, I like to use the asian ones (400-450 g or 1 lb).
2. You need 1 of red onion.
3. It's 2 of large tomatoes.
4. Prepare 16 of pitted black olives.
5. Prepare 2 Tbsp of capers.
6. You need 4 Tbsp of olive oil.
7. You need 1/4 cup of red wine vinegar (if i don't have this, I sometimes sub half red wine and half another vinegar).
8. You need to taste of salt & pepper.
9. Prepare of 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! Blitz all the ingredients except the thyme in a small food processor. Quick Olive Tapenade using black and green California olives!

Chunky Eggplant and Black Olive Tapenade step by step

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..

So quick and easy, you will never buy tapenade from the store again! This chunky olive tapenade recipe is flavored with lemon-infused olive oil and tangy feta, a delicious and memorable party appetizer! Be the first to review this recipe. A nice tapenade for crostini, crackers or pita bread. Includes black olives, garlic, sun-dried tomatoes, lemon, extra-virgin olive oil, crushed red pepper, fresh parsley.

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