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Reference to Producing Perfect Chunky Eggplant and Black Olive Tapenade

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Chunky Eggplant and Black Olive Tapenade

We hope you got benefit from reading it, now let's go back to chunky eggplant and black olive tapenade recipe. You can cook chunky eggplant and black olive tapenade using 9 ingredients and 7 steps. Here is how you cook it.

To make an unforgettable Chunky Eggplant and Black Olive Tapenade, here are the materials needed:

  1. Take 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. You need 2 of large tomatoes.
  4. Prepare 16 of pitted black olives.
  5. Take 2 Tbsp of capers.
  6. Provide 4 Tbsp of olive oil.
  7. Get 1/4 cup of red wine vinegar (if i don't have this, I sometimes sub half red wine and half another vinegar).
  8. Provide to taste of salt & pepper.
  9. Take of optional: fresh parsley and basil to toss in.

After preparing the ingridients, now you are ready to prepare your appetizing Chunky Eggplant and Black Olive Tapenade by following the instructions on this section:

  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..

Rinse with cold water, and pat dry. (This process makes the eggplant more tender and less bitter.) Warm the oil over medium heat. Cook the eggplant and onion until brown and lightly crisp. Add the tomatoes and vinegar to the pan, and cook for a few minutes over medium. Toothsome penne tossed with chunky bits of eggplant, olives, and tomatoes is so hearty that I almost forget that this dish is vegetarian. Stir in celery mixture, tomatoes, olives, capers, tomato paste, and oregano.

Recipe : Chunky Eggplant and Black Olive Tapenade

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step by step to make Chunky Eggplant and Black Olive Tapenade

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