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–+ servings
Eggplant tapenade in a little bowl ready to eat. There are some crostini around it with tapenade on them.
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5 from 2 votes

Easy Eggplant and Olive Tapenade (Roasted Aubergine Dip)

A delicious dip made with roasted eggplant blended with tangy olives and capers. Delicious as an appetizer or on canapes.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Appetizer, Canape
Cuisine: French
Diet: Gluten Free, Vegan
Servings: 24 portions
Calories: 23kcal
Author: Louise-Claire Cayzer

Equipment

Ingredients

  • 250 g Eggplant 1 whole medium eggplant
  • 145 g Kalamata Olives without seeds
  • 50 g capers in brine
  • 1 cloves garlic or more!
  • 30 ml extra virgin olive oil
  • 10 g fresh parsley
  • 10 g fresh thyme
  • 30 ml fresh lemon juice optional- taste to see
Metric - American

Instructions

  • 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.

Video

Notes

TIPS: 
Make sure that the olives you use are completely de-pitted! 
Add extra lemon juice/salt/herbs to your own taste. 
VARIATIONS:  
  1. Substitute the black olives for green olives (choose good quality pitted olives in either case as their flavor is noticeable!)
  2. Add some semi dried tomato paste for a tangy extra flavor.
  3. To lighten the flavors up- or to finish off the tapenade before serving as a dip, add some lemon juice.
  4. Stir in some fresh herbs just before serving: Fresh, basil, parsley or chives would add a bright contrast.

Nutrition

Calories: 23kcal | Carbohydrates: 1g | Protein: 0.3g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Sodium: 152mg | Potassium: 34mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 84IU | Vitamin C: 2mg | Calcium: 7mg | Iron: 0.2mg