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
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Liz Albertson
[email protected]I love that this dip is made with simple, wholesome ingredients.
Kevin Hart
[email protected]This is a great healthy dip that's perfect for a snack or appetizer.
Norahman Masood
[email protected]I'm not usually a fan of eggplant, but I really liked this dip. It's got a great flavor and texture.
Botsana Boitumelo
[email protected]This dip is perfect for a party or potluck. It's always a hit!
Eriaways Juth
[email protected]I love the combination of flavors in this dip. It's smoky, spicy, and just a little bit sweet.
Ronnie Freeman
[email protected]This dip is so easy to make and it's always a crowd-pleaser. I love serving it with grilled vegetables or pita bread.
Anthony Jacobson
[email protected]I wasn't sure how I would like this dip, but I was pleasantly surprised. It's got a unique flavor that I really enjoyed. I served it with some pita chips and it was a great snack.
Mortis pro
[email protected]This is a great recipe for a quick and easy dip. I used canned eggplant and peppers, and it still turned out delicious. I will definitely be making this again.
Mahdi Hamza
[email protected]I love the smoky flavor that the roasted eggplant gives to this dip. It's also got a nice kick of heat from the chili flakes.
Thembalethu Jeke (Slagga)
[email protected]This dip is so versatile. I've served it with vegetables, crackers, and pita bread, and it's always a hit.
Shambhu Gurung
[email protected]I love that this dip is made with simple, wholesome ingredients.
Ron Correnti
[email protected]This is a great healthy dip that's perfect for a snack or appetizer.
Masixole Veto (Rydoo)
[email protected]I'm not usually a fan of eggplant, but I really liked this dip. It's got a great flavor and texture.
faith chisvo
[email protected]This dip is perfect for a party or potluck. It's always a hit!
Adbud Dunia
[email protected]I love the combination of flavors in this dip. It's smoky, spicy, and just a little bit sweet.
Javier Rosario
[email protected]This dip is so easy to make and it's always a crowd-pleaser. I love serving it with grilled vegetables or pita bread.
Irfan rind
[email protected]I wasn't sure how I would like this dip, but I was pleasantly surprised. It's got a unique flavor that I really enjoyed. I served it with some pita chips and it was a great snack.
Aaron Prough
[email protected]This is a great recipe for a quick and easy dip. I used canned eggplant and peppers, and it still turned out delicious. I will definitely be making this again.
Blessie manaloto
[email protected]I love the smoky flavor that the roasted eggplant and peppers give to this dip. It's also got a nice kick of heat from the chili flakes. I served it with some crackers and it was a perfect appetizer.
sr siyam
[email protected]This spicy aubergine, eggplant, and red pepper tapenade dip is an absolute delight! The flavors are incredibly rich and complex, with a perfect balance of heat and smokiness. I served it with some grilled vegetables and pita bread, and it was a huge