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Chunky Eggplant And Black Olive Tapenade Recipe

Chunky Eggplant and Black Olive Tapenade Recipe
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Category : main dish or bread companion
Cooking Time : 60 minutes
Serving : 4
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Prepare the ingredients before making Chunky Eggplant and Black Olive Tapenade in your home. Then, follow these steps below to serve Chunky Eggplant and Black Olive Tapenade for your family or friends.

Ingredients: Chunky Eggplant and Black Olive Tapenade

  • 2 medium eggplant, I like to use the asian ones (400-450 g or 1 lb)
  • 1 red onion
  • 2 large tomatoes
  • 16 pitted black olives
  • 2 Tbsp capers
  • 4 Tbsp olive oil
  • 1/4 cup red wine vinegar (if i don't have this, I sometimes sub half red wine and half another vinegar)
  • to taste salt & pepper
  • optional: fresh parsley and basil to toss in

How to Make Chunky Eggplant and Black Olive Tapenade

If you have prepared the ingredients needed, now time to start cooking. There are 7 steps you must follow to make Chunky Eggplant and Black Olive Tapenade in your home by yourself.

    Step 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.
  • Step 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.
  • Step 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)
  • Step 4
  • Remove eggplant and onion from pan.
  • Step 5
  • Add tomatoes and vinegar to the same pan. Cook for 5-6 minutes on medium heat.
  • Step 6
  • Add the olives and capers, cook a minute then season with salt and pepper.
  • Step 7
  • Toss with eggplant and onions (and herbs if using) and serve.
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