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

Hey everyone, it’s Brad, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, chunky eggplant and black olive tapenade. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Try this Olive And Eggplant Tapenade recipe, or contribute your own. Freshly ground black pepper Process until the mixture resembles a rough paste. Serve Olive and Eggplant Tapenade at room temperature with crackers, pita bread, or French bread.

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

To get started with this particular recipe, we have to 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:
  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. Make ready 16 pitted black olives
  5. Prepare 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. Get to taste salt & pepper
  9. Get optional: fresh parsley and basil to toss in

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? I have all the ingredients except tor green olives… A low FODMAP black olive tapenade to eat as a snack.

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.

Delicious on a rice cake or gluten-free cracker. Blitz all the ingredients except the thyme in a small food processor. Grilled Eggplant and Brie Sandwiches with Olive Tapenade. 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.

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