My southern French chunky aubergine tapenade

25 Jan

Tapenade is everywhere In Nice, served with your aperitif, as a starter, there’s even a restaurant named after the stuff!
This southern French speciality is one of my favourite snacks or lunch. However I am not too keen on the ones that are a little too overpowering on the anchovy taste, hence the reason why I invented my own.
You can find such a variety of different tapenades here, including roasted red pepper tapenade, green and black olive tapenade, tomato tapenade and my favourite, aubergine tapenade! It’s amazing! I don’t know why I haven’t discovered it before but it is going to be a common snack or lunch made in my kitchen from now on. Simple, tasty and full of olive oil goodness. My tapenade can be eaten hot or cold, on some crusty baguette or toast, served a salad. It keeps for days and serves ¾ for a light lunch. If desired, you can add a couple of anchovies or capers to the mix.

Ingredients:
1 medium aubergine
8 black olives, stones removed and roughly chopped (I prefer to use olives with stones in as I believe they have more flavour than pitted ones!)
A few tablespoons of good olive oil
1 fat clove of garlic
Salt and pepper

Method:
1. Heat your oven to 190C. Wash and chop your aubergine into small chunks, leaving the skins on (gives it more flavour and texture plus there’s more nutrients in the skin!) peel and finely chop your garlic.
2. Spread the aubergine chunks out on a large roasting tin, sprinkle with the chopped garlic, 2/3 tablespoons of olive oil and season well. Leave to roast for around 40 minutes, tossing halfway.
3. Chop up your olives and place into a bowl big enough to hold the aubergine chunks. Once the aubergine is cooked, add everything (including the olive oil in the roasting tin) into the bowl and with a fork roughly mash everything together until combined.
It is important to mash when hot as it is a lot easier!
Voila! Eat hot or cold! Image

Advertisements

3 Responses to “My southern French chunky aubergine tapenade”

  1. catherine thomas January 25, 2013 at 9:42 am #

    Why have’t I thought of this ? Will try it soon .

  2. Sarah January 29, 2013 at 2:15 am #

    YUM! Eggplants, black olives, toast? Ohhh yeah, that’s where it’s at. Throw in some chilled white wine?

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: