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

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, chunky eggplant and black olive tapenade. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Chunky Eggplant and Black Olive Tapenade is one of the most favored of recent trending meals on earth. It’s appreciated by millions daily. It is easy, it’s fast, it tastes delicious. Chunky Eggplant and Black Olive Tapenade is something which I have loved my whole life. They’re nice and they look fantastic.

To get started with this particular recipe, we must prepare a few ingredients. You can have chunky eggplant and black olive tapenade using 9 ingredients and 7 steps. Here is how you cook it.

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. Prepare 1 red onion
  3. Take 2 large tomatoes
  4. Take 16 pitted black olives
  5. Make ready 2 Tbsp capers
  6. Prepare 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. Take optional: fresh parsley and basil to toss in
Instructions 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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