Best Advice to Cooking Extraordinary Chunky Eggplant and Black Olive Tapenade
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To cook an unforgettable Chunky Eggplant and Black Olive Tapenade, here are the materials needed:
- Prepare 2 of medium eggplant, I like to use the asian ones (400-450 g or 1 lb).
- Use 1 of red onion.
- Provide 2 of large tomatoes.
- Prepare 16 of pitted black olives.
- Prepare 2 Tbsp of capers.
- You need 4 Tbsp of olive oil.
- Provide 1/4 cup of red wine vinegar (if i don't have this, I sometimes sub half red wine and half another vinegar).
- Use to taste of salt & pepper.
- Get of optional: fresh parsley and basil to toss in.
After readying the components, next you are good to make your appetizing Chunky Eggplant and Black Olive Tapenade by following the procedures below:
- 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..
- 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..
- 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).
- Remove eggplant and onion from pan..
- Add tomatoes and vinegar to the same pan. Cook for 5-6 minutes on medium heat..
- Add the olives and capers, cook a minute then season with salt and pepper..
- 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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