Recipe of Gordon Ramsay Chunky Eggplant and Black Olive Tapenade

Hey everyone, it is Drew, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, chunky eggplant and black olive tapenade. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Chunky Eggplant and Black Olive Tapenade is one of the most favored of current trending meals in the world. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look fantastic. Chunky Eggplant and Black Olive Tapenade is something that I’ve loved my entire life.

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! Football season is right around the corner.

To get started with this 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. Get 1 red onion
3. Make ready 2 large tomatoes
4. Get 16 pitted black olives
5. Make ready 2 Tbsp capers
6. Get 4 Tbsp olive oil
7. Get 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. Make ready optional: fresh parsley and basil to toss in

EGGPLANT PRESERVED IN OLIVE OIL Italian recipe - Italian Appetizers Bruschetta. Grilled Eggplant and Brie Sandwiches with Olive Tapenade. A piquant sauce with olives, capers and anchovies that's as delicious swirled through pasta as it is topping a bruschetta - a great alternative to pesto. What makes Jacques Pépin's olive tapenade so special is the clever mix of olives, dried figs, mint and capers.

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.

A piquant sauce with olives, capers and anchovies that's as delicious swirled through pasta as it is topping a bruschetta - a great alternative to pesto. What makes Jacques Pépin's olive tapenade so special is the clever mix of olives, dried figs, mint and capers. In a food processor, pulse the olives, figs, capers, garlic, mint, anchovies and olive oil until the tapenade is thick and somewhat chunky. The top countries of suppliers are Greece, Greece, and Turkey, from which the. Eggplant Tapenade from Vegan Slow Cooking for Two.

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