Best 3 Eggplant Tapenade Recipes

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Eggplant tapenade is a classic Mediterranean dish that is both flavorful and versatile. Made with a combination of roasted eggplant, olive oil, garlic, herbs, and capers, this delicious spread can be used as a dip, a sandwich spread, or a topping for grilled meats and vegetables. With its smoky and savory flavor, eggplant tapenade is a perfect addition to any appetizer platter or buffet table. Whether you're a seasoned chef or a beginner in the kitchen, this easy-to-follow guide will provide you with all the tips and tricks you need to create the perfect eggplant tapenade.

Check out the recipes below so you can choose the best recipe for yourself!

SPICY AUBERGINE (EGGPLANT) AND RED PEPPER TAPENADE - DIP



Spicy Aubergine (Eggplant) and Red Pepper Tapenade - Dip image

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

1 large aubergine, chopped into 2-inch dice
1 large red pepper, de-seeded with the white membrane cut out & chopped into 2-inch dice
6 garlic cloves, peeled
4 tomatoes, roughly chopped
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon chili powder
salt & pepper
2 sprigs fresh coriander (Cilantro)
1 teaspoon harissa (optional)
4 sun-dried tomatoes packed in oil, drained (reserve 1 tablespoon of the sun-dried oil or olive oil)

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



Grilled Zucchini and Eggplant Pizza with Tapenade and Fontina image

Categories     Cheese     Vegetarian     Eggplant     Zucchini     Summer     Grill/Barbecue     Parsley     Oregano     Fontina     Bon Appétit

Yield Makes 3 medium pizzas

Number Of Ingredients 17

Dough
1 1/4 cups warm water (105°F to 115°F)
1 envelope (1/4 ounce) active dry yeast
Generous pinch of sugar
3 1/4 to 3 3/4 cups all purpose flour, divided
1 tablespoon extra-virgin olive oil
2 1/2 teaspoons coarse kosher salt
Topping
3 medium zucchini (about 1 pound total), trimmed, cut lengthwise into 1/4-inch-thick slices
2 small eggplants (about 1 1/2 pounds total), cut lengthwise into 1/4-inch-thick slices
3/4 cup (about) extra-virgin olive oil, divided
3/4 cup purchased black-olive tapenade* (about 5 1/2 ounces)
3 tablespoons minced fresh marjoram or fresh oregano
3/4 teaspoon dried crushed red pepper
1 1/2 cups (packed) coarsely grated Fontina cheese
1 cup freshly grated Pecorino Romano cheese
1/2 cup chopped fresh Italian parsley

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



EGGPLANT TAPENADE image

Categories     Condiment/Spread

Number Of Ingredients 10

1 eggplant, roasted in oven
1 tablespoon Madras curry powder, toasted in a dry saute pan
3 tablespoons extra virgin olive oil
1 bunch scallions sliced thinly
1 teaspoon minced garlic
1/4 cup minced Nicoise olives
1 tablespoon honey
1 tablespoons Chinese black or balsamic vinegar
Whole wheat pita chips*
Kosher salt and freshly ground black pepper

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 the right eggplant: Look for eggplants that are firm and have a deep purple color. Avoid eggplants that are soft or have blemishes.
  • Roast the eggplant properly: Roasting the eggplant brings out its smoky and caramelized flavor. Make sure to roast the eggplant until it is tender and slightly charred.
  • Use good quality olive oil: Olive oil is a key ingredient in tapenade. Use a good quality extra virgin olive oil for the best flavor.
  • Season the tapenade to taste: Tapenade should be flavorful and well-seasoned. Adjust the seasonings to your taste.
  • Serve the tapenade with your favorite accompaniments: Tapenade can be served with a variety of accompaniments, such as crackers, bread, vegetables, or cheese.

Conclusion:

Eggplant tapenade is a delicious and versatile spread that can be enjoyed in many different ways. It is easy to make and can be tailored to your own taste. Whether you are serving it as an appetizer, a snack, or a condiment, eggplant tapenade is sure to be a hit.

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