Eggplant with Black Olive Tapenade
Eggplant with Black Olive Tapenade
Eggplant is tragically underused in American kitchens. It’s incredibly versatile, as shown in this dish, wherein the eggplant is simply baked and used as a base for tapenade, almost like a vegetable “tartine.” I love to spoon this capery spread alongside fish, on toast, or on top of Smoky Eggplant “Caviar”name just about anything savory, and this tapenade will taste good scooped or spread or just spooned directly from your refrigerator with the door still half open (an act I usually reserve for ice cream). Feel free to make it ahead of time and store it in your refrigerator covered in olive oil for up to 2 weeks.
Ingrediënten
Serves 4 to 6
- 3 large globe eggplants tops removed, thinly sliced lengthwise
- Salt
- ½ cup capers
- 5 anchovy fillets oil-packed
- 1⅔ cups black olives Greek or Niçoise preferred, pitted
- 2 cloves garlic chopped
- Freshly ground black pepper
- Dried thyme marjoram, or rosemary
- 4 to 5 tablespoons extra-virgin olive oil plus more for brushing
Instructies
It helps to know: This recipe requires a food processor or blender.
- Sprinkle the eggplant slices with salt on both sides.
- Set aside for 30 minutes at room temperature to force out some of their water.
- In a fine-mesh strainer, rinse the capers and anchovies in cold water, then soak them covered with cold water in a small bowl for 10 minutes to remove their salt.
- Drain and set aside.
- Preheat your oven to 425°F and line a baking sheet with aluminum foil.
- Meanwhile, in a food processor or blender, puree together the olives, capers, anchovies, garlic, and a pinch each of pepper and the dried herbs of your choice.
- With the food processor on low speed, slowly drizzle in the olive oil until it has fully incorporated and a paste has formed.
- Pat the eggplants dry with a paper towel, then brush them with olive oil on each side.
- Place on the prepared baking sheet in a single layer.
- Bake for 15 minutes, flip, and bake until cooked through, about 15 minutes more.
- Spread the olive tapenade on top of the eggplant slices and serve.
