Easy Eggplant and Olive Tapenade (Roasted Aubergine Dip)

5 from 2 votes

A delicious dip made with roasted eggplant blended with tangy olives and capers. Delicious as an appetizer or on canapes.

Prep Time10

Cook Time25

Total Time35

Course: Appetizer, Canape

Cuisine: French

Diet: Gluten Free, Vegan

Servings: portions

Calories: 23kcal

Poke holes in the eggplant.
Roast the eggplant in an airfryer at 190C℃/375F℃ for 25 mins (or the oven for 35-40 mins)
250 g Eggplant, 1 cloves garlic
Once completely cooked the skin should be hard and quite wrinkled, - chop the eggplant in half and scoop out the flesh.
Drain the olives and capers (if they came in brine) and add to a food processor. along with the eggplant insides and garlic. Pulse the food processor a few times.
250 g Eggplant, 145 g Kalamata Olives, 50 g capers, 1 cloves garlic
Add in the herbs and pulse until you have a thick paste. You can make it finer or rougher according to your personal preference.
10 g fresh parsley, 10 g fresh thyme
Add a little extra olive oil, taste to adjust seasonings.- add lemon juice or a little red wine vinegar to taste.
30 ml extra virgin olive oil, 30 ml fresh lemon juice
Serve immediatly, or put into a container and preserve with a little oil over the top. It will keep in the fridge for 2 -3 weeks.

TIPS:

Make sure that the olives you use are completely de-pitted!

Add extra lemon juice/salt/herbs to your own taste.

VARIATIONS:

Substitute the black olives for green olives (choose good quality pitted olives in either case as their flavor is noticeable!)

To lighten the flavors up- or to finish off the tapenade before serving as a dip, add some lemon juice.

Stir in some fresh herbs just before serving: Fresh, basil, parsley or chives would add a bright contrast.