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

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, chunky eggplant and black olive tapenade. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Chunky Eggplant and Black Olive Tapenade is one of the most popular of recent trending foods in the world. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look wonderful. Chunky Eggplant and Black Olive Tapenade is something that 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 must prepare a few components. 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. Take 1 red onion
  3. Take 2 large tomatoes
  4. Prepare 16 pitted black olives
  5. Get 2 Tbsp capers
  6. Get 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. Prepare 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.

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.

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 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’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!