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

Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a special dish, chunky eggplant and black olive tapenade. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Chunky Eggplant and Black Olive Tapenade is one of the most well liked of current trending foods on earth. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions daily. Chunky Eggplant and Black Olive Tapenade is something that I’ve loved my entire life. They’re fine and they look wonderful.

To get started 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 that.

The ingredients needed to make Chunky Eggplant and Black Olive Tapenade:
  1. Make ready 2 medium eggplant, I like to use the asian ones (400-450 g or 1 lb)
  2. Make ready 1 red onion
  3. Get 2 large tomatoes
  4. Get 16 pitted black olives
  5. Make ready 2 Tbsp capers
  6. Take 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. Take to taste salt & pepper
  9. Make ready optional: fresh parsley and basil to toss in
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.

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