Best 3 Eggplant Tapenade Recipes
**Eggplant Tapenade: A Mediterranean Delight**
A delectable and versatile spread, eggplant tapenade is a culinary masterpiece originating from the sun-kissed shores of the Mediterranean. This flavorful dish, typically crafted using roasted or grilled eggplant, is blended with an array of aromatic herbs, tangy capers, and briny olives, culminating in a symphony of flavors that dance on the palate. A staple in Provençal cuisine, tapenade finds its way onto crostini, crackers, and grilled vegetables, adding a touch of sophistication to any gathering. This article presents a collection of eggplant tapenade recipes, each offering unique variations on this classic dish. From a traditional Provençal tapenade to a spicy harissa-infused version and a vibrant roasted red pepper rendition, these recipes cater to diverse culinary preferences. Embark on a culinary journey through the Mediterranean with these delectable eggplant tapenades, transforming ordinary meals into extraordinary culinary experiences.
SPICY AUBERGINE (EGGPLANT) AND RED PEPPER TAPENADE - DIP
This is a "throw it in the oven & blend it all together" recipe which is always a great hit any time of the year. I have called it a Tapenade; a Tapenade contains olives, anchovies & capers normally, with a few regional variations, but this reminded me of the consistency of a Tapenade, so that's what it's called! (There are NO anchovies in this one!) I use this for dips, spreads, sauces, grilled sandwiches plus grilled meat & vegetables. It is very versatile & stores for up to 2 weeks in the fridge - with a coating of olive oil on top. This recipe makes enough to fill a 1lb jar; it is very easy to increase the quantities. Please note, there is no need to salt the aubergines OR take the skin off after they have cooked.
Provided by French Tart
Categories Spreads
Time 55m
Yield 1 1lb Jar, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 200°C or 400°F.
- Take a sturdy oven proof tin or dish and add the aubergines, red peppers, garlic cloves, tomatoes, cumin, coriander, chili powder and the olive oil.
- Mix thoroughly, so everything has a light coating of oil.
- Roast in the oven on the top shelf for 30 to 45 minutes, or until charred and tinged brown on the edges and soft to the touch.
- Take out and leave to cool slightly.
- Add the fresh coriander (cilantro), harissa paste if using and sun-dried tomatoes. Season well with salt & pepper.
- Tip all the mixture into a large bowl and blend it all together with a hand mixer/blender.
- Do NOT over mix - it should be smooth but not pureed!
- Serve in an attractive bowl and dribble the remaining olive oil over the top, garnish with some fresh coriander (cilantro) or chopped flat leaf parsley. You can also add an olive or two.
- Store in a container in the fridge with olive oil on the top for up to 2 weeks.
Nutrition Facts : Calories 116.2, Fat 4.8, SaturatedFat 0.7, Sodium 32, Carbohydrate 18.1, Fiber 7.8, Sugar 8.3, Protein 3.6
GRILLED ZUCCHINI AND EGGPLANT PIZZA WITH TAPENADE AND FONTINA
Categories Cheese Vegetarian Eggplant Zucchini Summer Grill/Barbecue Parsley Oregano Fontina Bon Appétit
Yield Makes 3 medium pizzas
Number Of Ingredients 17
Steps:
- For dough:
- Stir 1 1/4 cups warm water, yeast, and sugar in large bowl to blend. Let stand until yeast dissolves, about 10 minutes. Whisk in 1 cup flour; let stand in warm draft-free area until bubbling, about 30 minutes.
- Stir oil and salt, then 2 cups flour into yeast mixture. Knead dough in bowl until almost smooth and beginning to pull away from sides, adding 1/4 cup more flour to prevent sticking. Turn dough out onto floured surface; knead until smooth and elastic, adding more flour by tablespoonfuls as needed (dough should be slightly sticky), about 7 minutes. Place dough in lightly oiled large bowl; cover with plastic wrap. Let dough rise in warm draft-free area until doubled in volume, about 1 1/2 hours.
- Meanwhile, for topping:
- Prepare barbecue (medium heat). Arrange zucchini and eggplant slices on 2 large baking sheets. Brush vegetables with oil; sprinkle with salt and pepper. Grill until tender and golden brown, about 4 minutes per side. Transfer to platter.
- If using charcoal barbecue, remove grate and arrange coals so that 1 side of grill is hot and 1 side is cooler (for gas barbecue, adjust burners accordingly).
- Sprinkle 3 baking sheets with flour. Punch down dough. Divide dough into 3 equal pieces; roll out each piece on floured surface to 12x8-inch oval. Transfer to prepared baking sheets. Brush dough tops with oil. Place ovals, oiled side down, on hot side of grill rack and grill until bottoms are firm (watch closely to avoid burning), about 3 minutes. Turn crusts over; grill until dough is set, about 2 minutes. Transfer to baking sheets, grill mark side up.
- Spread 1/4 cup tapenade over each pizza; arrange grilled zucchini and eggplant slices over. Sprinkle each with 1 tablespoon marjoram and 1/4 teaspoon crushed red pepper. Drizzle lightly with oil. Sprinkle each with 1/2 cup Fontina and 1/3 cup Pecorino Romano. Return pizzas to cooler side of grill. Cover and grill until cheese melts, about 5 minutes. Sprinkle pizzas with parsley; slice and serve.
- *A thick paste or spread made from brine-cured olives, capers, anchovies, and seasonings; available at some supermarkets, specialty foods stores, and Italian markets.
EGGPLANT TAPENADE
Categories Condiment/Spread
Number Of Ingredients 10
Steps:
- Scoop out eggplant while hot and place in food processor fitted with blade. Puree with curry powder until smooth and drizzle in extra virgin olive oil and season lightly. While blending, add garlic, honey and vinegar. Transfer to a bowl and fold in scallions and olives. Check for balance of flavors and season with salt and pepper, if necessary.
Tips:
- Choose fresh, firm eggplants. Look for eggplants that are deep purple in color and have smooth, shiny skin. Avoid eggplants that are bruised or have blemishes.
- To roast the eggplants, you can either use a grill or an oven. If you are using a grill, preheat it to medium-high heat. If you are using an oven, preheat it to 400 degrees Fahrenheit.
- Once the eggplants are roasted, let them cool slightly before handling them. The skin will be very hot, so be careful not to burn yourself.
- When making the tapenade, be sure to use a good quality olive oil. This will help to bring out the flavors of the other ingredients.
- If you want a smoother tapenade, you can puree it in a food processor or blender. However, if you prefer a chunkier tapenade, you can simply chop the ingredients by hand.
- Tapenade can be stored in the refrigerator for up to 2 weeks. It is a great addition to sandwiches, salads, and grilled meats.
Conclusion:
Eggplant tapenade is a delicious and versatile dish that can be enjoyed in many different ways. It is a great way to use up leftover eggplant, and it is also a healthy and flavorful addition to any meal. Whether you are looking for a quick and easy appetizer or a flavorful spread for your next sandwich, eggplant tapenade is a great option.
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