Eggplant Tapenade

Hello Dear Friends,

I wanted to start the week with a delicious and different appetizer & salad mix :) Tapenade is actually a kind of olive salad made with olives grown in the Provence region in the south of France. In this salad, there are usually basic ingredients such as pitted black or green olives, capers, anchovies and garlic, but the emphasis is always on olives. Over time, different materials such as artichokes and avocados have also been introduced. It is even served mixed with cheeses such as mozzarella and parmesan.

It is mostly served with slices of baguette or sourdough bread according to its taste.

In the basic recipe, everything is mixed raw and pulled in the robot and served a little more purely. It can be a very different and pleasant alternative for parties and invitations. The good thing is, the content is entirely up to your imagination :)

I used eggplant, roasted peppers, capers, etc. according to my taste, but I took anchovy out of it. I cooked the onion and garlic for a very long time and added the embers to it and cooked it for a while longer so that the flavors would completely blend into each other. Afterwards, I drew it in the food processor until it was pleasing to my eyes.

You will see that if you fry the breads that you will use in the service of this salad, it will be even more delicious.

Love…

Ingredients for Eggplant Tapenade Recipe

• 3 medium eggplants
• 1 medium red bell pepper
• 1 small onion
• 1 cloves of garlic
• 1 tablespoons of capers
• 5-6 kalamata black olives (pitted and chopped)
• 4 tablespoon of olive oil
• 2 tablespoons of vinegar
• Salt

How to Make Eggplant Tapenade Recipe?

1. Make 2-3 holes in the eggplants with the help of a knife and roast them. Roast the pepper and set aside.
2. Chop the onion and garlic.
3. Peel the roasted peppers and aubergines. Remove the seeds of the biner.
4. Put olive oil in a medium saucepan, add the onion and garlic and add some salt. Saute for 1 minute on medium heat.
5. Add the eggplant, pepper, olives and capers and sauté for 1 more minute.
6. While the mixture is warm, put it in the food processor, run the robot 2-3 times at short intervals, being careful not to turn it into a puree.
7. Add salt and vinegar, mix and serve.