Recipe: Tasty Chunky Eggplant and Black Olive Tapenade

Chunky Eggplant and Black Olive Tapenade. A nice tapenade for crostini, crackers or pita bread. Place eggplant, olives, anchovies, capers and garlic in a food processor and blend. Once mixture is pureed, drizzle in remaining olive oil.

Freshly ground black pepper Process until the mixture resembles a rough paste. Serve Olive and Eggplant Tapenade at room temperature with crackers, pita bread, or French bread. Black Olive Tapenade is a savoury paste made from olives, capers and anchovies that's delicious served on toasts or a dip. You can cook Chunky Eggplant and Black Olive Tapenade using 9 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Chunky Eggplant and Black Olive Tapenade

1. Prepare 2 of medium eggplant, I like to use the asian ones (400-450 g or 1 lb).
2. It's 1 of red onion.
3. Prepare 2 of large tomatoes.
4. You need 16 of pitted black olives.
5. It's 2 Tbsp of capers.
6. It's 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. Prepare to taste of salt & pepper.
9. You need of optional: fresh parsley and basil to toss in.

This easy olive spread makes a great appetizer. Hi guys, I hope you all enjoyed this long Labour Day weekend! Football season is right around the corner. Eggplant Tapenade from Vegan Slow Cooking for Two.

Chunky Eggplant and Black Olive Tapenade step by 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..
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..

The slow cooker is eggplant's best friend. This warm veggie spread will prove it to you, plus that can be crunchy Could I substitute black olives for green olives? Or you think it would ruin the flavor? Add remaining ingredients and pulse into a chunky purée. Make ahead: Tapenade, up to a month, chilled.