Olive And Eggplant Tapenade Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ROASTED EGGPLANT CAPONATA



Roasted Eggplant Caponata image

Provided by Ina Garten

Time 3h38m

Yield 8 servings

Number Of Ingredients 16

1 large eggplant (1 1/2 pounds)
Good olive oil
4 ounces jarred roasted red peppers, chopped
1/2 cup large green olives, pitted and chopped
1 cup chopped yellow onion
1/8 teaspoon crushed red pepper flakes
1 tablespoon minced garlic (3 cloves)
3 tablespoons minced parsley
2 tablespoons pine nuts, toasted
2 tablespoons freshly squeezed lemon juice
2 tablespoons drained capers
2 tablespoons tomato paste
1 tablespoon red wine vinegar
2 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper
Toasted pita triangles, for serving

Steps:

  • Preheat the oven to 400 degrees F. Line a sheet pan with aluminum foil.
  • Place the whole eggplant on the pan, prick with a fork in several places, and rub with olive oil. Roast for 45 to 50 minutes, until the eggplant is very soft when pierced with a knife. Set aside to cool. Halve the eggplant, peel, and discard the skin. Place the eggplant, peppers, and olives in the bowl of a food processor fitted with the steel blade and pulse until coarsely chopped. Pour into a mixing bowl.
  • Meanwhile, heat 1 tablespoon of olive oil in a medium saute pan. Add the onion and red pepper flakes and cook over medium heat for 5 minutes, until the onion is lightly browned. Add the garlic, cook for 1 minute, and add to the eggplant mixture. Add the parsley, pine nuts, lemon juice, capers, tomato paste, vinegar, salt, and pepper and mix. Cover with plastic wrap and refrigerate for a few hours to allow the flavors to develop. Taste for seasonings and serve at room temperature with toasted pita triangles.

OLIVE TAPENADE RECIPE



Olive Tapenade Recipe image

A tapenade is a spread usually made from crushed olives and capers. This delicious appetizer can be served alongside bread or crackers, so you can add as much or as little of the spread atop. It's can also be used to stuff chicken or cook fish with.

Provided by Dr. Josh Axe

Categories     Appetizers

Time 10m

Yield 12

Number Of Ingredients 11

2 cups pitted black and green olives (or Kalamata olives)
½ cup sun-dried tomatoes
½ cup capers, drained
⅛ teaspoon sea salt
½ teaspoon pepper
½ teaspoon garlic
½ teaspoon onion powder
1½ teaspoons oregano
½ cup fresh basil leaves
½ cup fresh parsley leaves
2 tablespoons olive oil or avocado oil

Steps:

  • Add everything to a food processor and blend on high until well-combined.
  • Put on top of gluten-free crackers or toasted bread.

Nutrition Facts : ServingSize 2/3 cup (57g), Calories 86 calories, Sugar 1.2g, Sodium 843mg, Fat 8.3g, SaturatedFat 1g, UnsaturatedFat 6.9g, TransFat 0g, Carbohydrate 3.7g, Fiber 2g, Protein 1.1g, Cholesterol 0mg

OLIVE & EGGPLANT TAPENADE



Olive & Eggplant Tapenade image

Make and share this Olive & Eggplant Tapenade recipe from Food.com.

Provided by DailyInspiration

Categories     Spreads

Time 30m

Yield 1 cups

Number Of Ingredients 8

1 large eggplant
1/4 cup olive oil
1 teaspoon olive oil
1 cup kalamata olive, pitted
2 anchovy fillets
1 teaspoon capers
4 garlic cloves, minced
fresh ground black pepper

Steps:

  • Preheat oven to 425 degrees F. Coat eggplant with 1 teaspoons olive oil. Place eggplant on a baking sheet and roast it 20 minutes or until skin is blistered and brown. Set aside and peel when cool enough to handle.
  • Place eggplant, olives, anchovies, capers and garlic in a food processor and blend. Once mixture is pureed, drizzle in remaining olive oil. Process until it resembles a rough paste. Serve at room temperature with crackers, pita bread or crostini.

Nutrition Facts : Calories 838.5, Fat 74.8, SaturatedFat 10.4, Cholesterol 6.8, Sodium 1379.6, Carbohydrate 43.8, Fiber 23.3, Sugar 13, Protein 9.8

OLIVE AND EGGPLANT TAPENADE



Olive and Eggplant Tapenade image

A great spread for crostini, crackers or pita bread.

Provided by Daily Inspiration S @DailyInspiration

Categories     Vegetable Appetizers

Number Of Ingredients 8

1 large eggplant
1/4 cup(s) olive oil
1 teaspoon(s) olive oil
1 cup(s) kalamata olives, pitted
2 - anchovy filets
1 teaspoon(s) capers
4 clove(s) garlic, minced
- freshly ground black pepper

Steps:

  • Preheat oven to 425 degrees F. Coat eggplant with 1 tsp. olive oil. Place eggplant on a baking sheet and roast it 20 minutes or until skin is blistered and brown. Set aside and peel when cool enough to handle.
  • Place eggplant, olives, anchovies, capers and garlic in a food processor and blend. Once mixture is pureed, drizzle in remaining olive oil. Process unti it resembles a rough paste. Serve at room temperature with crackers, pita bread or toasted crostini.

TAPENADE



Tapenade image

Provided by Ina Garten

Categories     appetizer

Time 15m

Yield 6 servings

Number Of Ingredients 10

1/2 pound good black olives, such as kalamata, pitted and diced
3 tablespoons capers, drained
8 anchovy fillets
1 garlic clove, minced
1/2 cup good olive oil
1 tablespoon freshly squeezed lemon juice
2 teaspoons Dijon mustard
1 teaspoon minced fresh thyme leaves
1 tablespoon chopped fresh parsley leaves
1 baguette, sliced and toasted

Steps:

  • Combine the olives, capers, anchovies and garlic in a food processor fitted with a steel blade, and pulse 3 times. Add the olive oil, lemon juice, mustard, thyme and parsley and process until chunky.
  • Serve on toasts.

More about "olive and eggplant tapenade recipes"

ITALIAN PRESSED EGGPLANT, RED PEPPER & OLIVE TAPENADE ...
italian-pressed-eggplant-red-pepper-olive-tapenade image
2018-06-02 The olive tapenade is a recipe unto itself, but I decided to just add it here. If I ever feel the need to separate it out later on, I’ll write another post for …
From industryeats.com
Estimated Reading Time 4 mins


ROASTED EGGPLANT AND RED PEPPER TAPENADE - PROUD ITALIAN COOK
roasted-eggplant-and-red-pepper-tapenade-proud-italian-cook image
2009-05-07 Heat your oven to 425F, take 2 nice size eggplants and cut around the skin in a zebra pattern, taking some off and leaving some on. Cut into 3/4 in. …
From prouditaliancook.com
Estimated Reading Time 1 min


10 BEST OLIVE TAPENADE PASTA RECIPES | YUMMLY
10-best-olive-tapenade-pasta-recipes-yummly image
2021-10-12 2021-10-12 Eggplant and Olive Tapenade Pizza Sustaining the Powers. basil, eggplant, lemon juice, pizza dough, pitted olives, anchovy paste and 8 more.
From yummly.com


OLIVE AND EGGPLANT TAPENADE - BIGOVEN
Place the eggplant, olives, anchovies, capers, and garlic in a food processor and blend. Once the mixture is pureed, drizzle in the remaining olive oil. Process until the mixture resembles a rough paste. Serve Olive and Eggplant Tapenade at room temperature with crackers, pita bread, or French bread. Serves 6 Per serving: 782 Calories (kcal); 64g Total Fat; (72% calories from …
From bigoven.com
Reviews 1
Servings 1
Cuisine American
Category Side Dish


OLIVE AND EGGPLANT TAPENADE RECIPE - COOKEATSHARE
2010-03-17 Place the eggplant, olives, anchovies, capers, and garlic in a food processor and blend. Once the mix is pureed, drizzle in the remaining extra virgin olive oil. Process till the mix resembles a rough paste. Serve Olive and Eggplant Tapenade at room temperature with crackers, pita bread, or possibly French bread. Serves 6
From cookeatshare.com
1/5
Calories 964 per serving


14 OLIVE TAPENADE RECIPES FOR PASTA, BREADS, AND MORE ...

From brit.co
Author Justina Huddleston
Published 2019-07-29
Estimated Reading Time 4 mins


RECIPE OF EGGPLANT LASAGNA WITH BLACK OLIVE TAPENADE TASTY ...
2020-09-16 Eggplant lasagna with black olive tapenade. This "lasagna" recipe cuts out the noodles altogether and uses fresh summer eggplant instead. Using pre-made sauce cuts down on this dish's prep time Zesty Vegetable Lasagna. Classic Eggplant Lasagna that's full of cheesy goodness, without the pasta! Season beef with salt and ground black pepper. This Vegan …
From airfryercuisine.co


EGGPLANT TAPENADE – FRENCH WOMEN DON'T GET FAT
Eggplant Tapenade by Mireille Guiliano. Ingredients. 2 medium eggplants, unpeeled, cut into 1-inch thick slices 4 tablespoons olive oil 1 red onion, peeled and thinly sliced 2 cups chopped tomatoes 1⁄2 cup red wine vinegar 2 tablespoons capers 8 pitted green olives 8 pitted black olives Salt and freshly ground pepper Yield: 4 Servings. Recipe. Salt the eggplant slices, and let …
From frenchwomendontgetfat.com


CHUNKY EGGPLANT AND BLACK OLIVE TAPENADE RECIPE BY FELICE ...
Great recipe for Chunky Eggplant and Black Olive Tapenade . A refreshing summer dish that can be a stand alone dish or tossed with pasta, used to top bread, or even pizza. Usually tapenade is a thicker paste used only for spreading on …
From cookpad.com


RECIPE: EGGPLANT TAPENADE | SPIRITUALITY & HEALTH
3. Warm olive oil over medium heat. Sauté onion until translucent. Add the eggplant and brown until lightly crisp, then remove from the pan. 4. Add the tomatoes and vinegar to the pan and cook for a few more minutes over medium heat. 5. Add the capers and olives, then season with salt and pepper to taste. 6.
From spiritualityhealth.com


EGGPLANT RECIPES AND OLIVE TAPENADE - COOKEATSHARE
basil oil, olive tapenade, eggplant Recipes at Epicurious.com. Black and Green Olive Tapenade Epicurious, February 2006 Wolfgang Puck's Pizza, Pasta and More! ... Eggplant, Roasted Pepper, and Goat Cheese Terrine with Parsley Sauce ... Black and Green Olive Tapenade Recipe: Wolfgang Puck : Food ... Food Network invites you to try this Black and …
From cookeatshare.com


ASTRAY RECIPES: OLIVE AND EGGPLANT TAPENADE
Olive and eggplant tapenade. Coat the eggplant with 1 teaspoon of the olive oil. Place the eggplant on a baking sheet and roast it for about 20 minutes, or until the skin is blistered and brown. Set aside and peel when cool enough to handle. Place the eggplant, olives, anchovies, capers, and garlic in a food processor and blend.
From astray.com


Related Search