Laura
Arnold
Lara M
Sara Dobson
CibbuanoEggplant Tapenade
September 9th 2008 06:45
A typical Eggplant Tapenade dish
Eggplant is such a delicious and unique vegetable with an unrivalled versatility meaning it can be cooked in so many different ways. The recipe I am going to share with you today is Eggplant Tapenade, a dish with origins in the South of France, consisting of pureed or finely chopped olives (black and green), capers, generous amounts of olive oil and of course, eggplant.
Enjoy!
Ingredients:
2 Eggplants (medium-sized)
4 tbsp Olive Oil
1 Red Onion (Peeled and thinly sliced)
2 cups Tomatoes (chopped)
1/2 cup Red Wine Vinegar
2 tbsp Capers
8 pitted Green Olives
8 pitted Black Olives
Salt and freshly ground Pepper
Method:
1) Cut the Eggplant into 1 inch thick slices - leave them unpeeled.
2) Peel and thinly slice the red onions and chop the tomatoes into small cubes.
3) Salt the eggplant slices and let stand for 20 minutes. Rinse with cold water and pat dry.
4) Warm the oil over medium heat. Cook the Eggplant and Onion until golden brown and lightly crisp. Remove from the pan.
5) Add the tomatoes and vinegar to the pan and cook for a few minutes over medium heat. Add the capers and olives and season with salt and pepper to taste. Toss with the eggplant and onion and serve immediately.
Recipe from French Women for all seasons - Mireille Guiliano
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