Half an Hour to Preparing Perfect Chunky Eggplant and Black Olive Tapenade

Hoping to eat Chunky Eggplant and Black Olive Tapenade a luxurious restaurant's, but for some causes are not able to go to restaurants. This recipe is going to guide you with helpful ways on cooking a Chunky Eggplant and Black Olive Tapenade like a famous chef made.

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

To cook an extraordinary Chunky Eggplant and Black Olive Tapenade, below are the materials needed:

1. Take 2 of medium eggplant, I like to use the asian ones (400-450 g or 1 lb).
2. Get 1 of red onion.
3. Use 2 of large tomatoes.
4. You need 16 of pitted black olives.
5. Provide 2 Tbsp of capers.
6. You need 4 Tbsp of olive oil.
7. Prepare 1/4 cup of red wine vinegar (if i don't have this, I sometimes sub half red wine and half another vinegar).
8. Get to taste of salt & pepper.
9. Take of optional: fresh parsley and basil to toss in.

After readying the components, next you are ready to cook your tasty 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..

Place eggplant, olives, anchovies, capers and garlic in a food processor and blend. Once mixture is pureed, drizzle in remaining olive oil. Black Olive Tapenade is a savoury paste made from olives, capers and anchovies that's delicious served on toasts or a dip. This easy olive spread makes a great appetizer. Hi guys, I hope you all enjoyed this long Labour Day weekend!

Recipe : Chunky Eggplant and Black Olive Tapenade

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