Spicy Aubergine (Eggplant) and Red Pepper Tapenade - Dip

"This is a "throw it in the oven & blend it all together" recipe which is always a great hit any time of the year. I have called it a Tapenade; a Tapenade contains olives, anchovies & capers normally, with a few regional variations, but this reminded me of the consistency of a Tapenade, so that's what it's called! (There are NO anchovies in this one!) I use this for dips, spreads, sauces, grilled sandwiches plus grilled meat & vegetables. It is very versatile & stores for up to 2 weeks in the fridge - with a coating of olive oil on top. This recipe makes enough to fill a 1lb jar; it is very easy to increase the quantities. Please note, there is no need to salt the aubergines OR take the skin off after they have cooked."
 
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photo by French Tart photo by French Tart
photo by French Tart
photo by French Tart photo by French Tart
photo by French Tart photo by French Tart
photo by French Tart photo by French Tart
Ready In:
55mins
Ingredients:
12
Yields:
1 1lb Jar
Serves:
4-6
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ingredients

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directions

  • Preheat the oven to 200°C or 400°F.
  • Take a sturdy oven proof tin or dish and add the aubergines, red peppers, garlic cloves, tomatoes, cumin, coriander, chili powder and the olive oil.
  • Mix thoroughly, so everything has a light coating of oil.
  • Roast in the oven on the top shelf for 30 to 45 minutes, or until charred and tinged brown on the edges and soft to the touch.
  • Take out and leave to cool slightly.
  • Add the fresh coriander (cilantro), harissa paste if using and sun-dried tomatoes. Season well with salt & pepper.
  • Tip all the mixture into a large bowl and blend it all together with a hand mixer/blender.
  • Do NOT over mix - it should be smooth but not pureed!
  • Serve in an attractive bowl and dribble the remaining olive oil over the top, garnish with some fresh coriander (cilantro) or chopped flat leaf parsley. You can also add an olive or two.
  • Store in a container in the fridge with olive oil on the top for up to 2 weeks.

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Reviews

  1. Absolutely delicious! So rich in flavor with just the right amount of spice. Loved the caramelized veggies and garlic in this tapenade. Did not change a thing about this recipe and will definitely make this again. Placing this recipe in my Best of 2014 Cookbook. Made for Zaar Chef Alphabet Soup tag, February, 2014.
     
  2. Delicious and easy! The spices add just the right amount of excitement to this tapenade. I served this with a greek dinner, as a condiment. Tomorrow I am going to use it to make a panini sandwich with mozarella and arugula. I did stir in the juice of 1/2 a lemon to give it a little acid, substituted cayenne for chili powder and scattered on some red pepper flakes before baking too. I am going to cook up a big batch and can it to put in holiday gift baskets. Yum! Highly recommend.
     
  3. This was actually pretty simple to make. Unfortunately, I couldn't find harissa so I just omitted it from the recipe. I didn't find this dish overly garlicky like another reviewer reported they did. Very tasty! I will make this again!
     
  4. Update: HI FT, make this again over the weekend with cauliflower instead of the eggplant and boy it is good. I did rub some spices with oil on the cauliflower and popped in the oven with the tomatoes for 15 minutes to give it a head start Thanks again. This was a perfect appetizer which we had before your recipe#137530 and everyone loved it. 4-6 servings was a bit of a stretch with my greedy bunch! My hand blender wouldn't mix it though so I put it in the food processor and pulsed a few times and it was perfect. I added a few more cloves of garlic as my cloves were a bit on the small side. Next time I'm thinking Middle Eastern Pizza - toast one side of a flat bread, spread dip, put a little cheese on top, pop under the grill/broiler and cut in wedges. Thanks again for posting a dinner party worthy meal.
     
  5. Made this one with a few tweaks, omitting the garlic and sun-dried tomatoes. Still truly flavoursome and even better the next day. Many thanks. Fiona
     
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Tweaks

  1. Delicious and easy! The spices add just the right amount of excitement to this tapenade. I served this with a greek dinner, as a condiment. Tomorrow I am going to use it to make a panini sandwich with mozarella and arugula. I did stir in the juice of 1/2 a lemon to give it a little acid, substituted cayenne for chili powder and scattered on some red pepper flakes before baking too. I am going to cook up a big batch and can it to put in holiday gift baskets. Yum! Highly recommend.
     
  2. Update: HI FT, make this again over the weekend with cauliflower instead of the eggplant and boy it is good. I did rub some spices with oil on the cauliflower and popped in the oven with the tomatoes for 15 minutes to give it a head start Thanks again. This was a perfect appetizer which we had before your recipe#137530 and everyone loved it. 4-6 servings was a bit of a stretch with my greedy bunch! My hand blender wouldn't mix it though so I put it in the food processor and pulsed a few times and it was perfect. I added a few more cloves of garlic as my cloves were a bit on the small side. Next time I'm thinking Middle Eastern Pizza - toast one side of a flat bread, spread dip, put a little cheese on top, pop under the grill/broiler and cut in wedges. Thanks again for posting a dinner party worthy meal.
     

RECIPE SUBMITTED BY

<p><strong><span>The sunflowers in the field behind my house in SW France:</span></strong></p> <p><img title=Sunflowers src=http://i146.photobucket.com/albums/r271/copperhorse58/DSCN8221.jpg alt=Sunflowers width=640 height=480 /><br /><strong><span><br /><br />I am British (English-Scottish), but I was born in South Africa and have lived all over the world, including Hong Kong, Germany, Cyprus, USA &amp; Singapore. I have also been very fortunate to have travelled extensively over the years.........I still have wanderlust! <br /><br />I used to be an English Literature &amp; Art History teacher &amp; lecturer; before that, I trained and worked as a Graphic Designer for many years. I now live in France with my husband &amp; my daughter who has just started university in September 2006. We also have one very chatty Burmese cat Willow, who allows us to live with her here! (I used to have three cats, I recently lost Monty, a beautiful seal point Siamese and before that, Rama, who was a debonair blue point Siamese cat - I would love to have another Siamese cat or cats in the future!)</span></strong></p> <p><em><strong><span>This is my Burmese Cat, Willow, sunning herself on the log pile in the kitchen garden:</span></strong></em></p> <p><strong><img title=My src=http://i146.photobucket.com/albums/r271/copperhorse58/ABaconButtyandSundryFoodPhotos34.jpg alt=My width=640 height=480 /></strong></p> <p><strong><span>Here is my lovely Monty, a seal point Siamese, and Willow, sitting&nbsp;in the kitchen garden last year, and a few months before Monty died; he was 18yrs old:</span></strong></p> <p><img title=Monty src=http://i146.photobucket.com/albums/r271/copperhorse58/AbsolutelySinfulStickyToffeePudding.jpg alt=Monty width=640 height=480 />My</p> <p><strong><span>This is my wonderful old boy, Rama, a blue-point Siamese, who died when he was 20yrs old - excuse the old and much sellotaped photo:</span></strong></p> <p><img title=Rama src=http://i146.photobucket.com/albums/r271/copperhorse58/Rama1stOctober2004164.jpg alt=Rama width=517 height=639 /></p> <p><strong><span>My favourite pastimes are: reading, writing, painting &amp; drawing, photography, gardening, anything creative, walking, travelling, dining out and of course COOKING! I love all types of cuisine, but especially Traditional British - and NO it is NOT all bad!! I particularly love food associated with the changing seasons plus traditional feasts &amp; festivals, as well as Slow Cooking. I also enjoy French &amp; North African cuisine, come to think of it, there isn't much I don't like! <br /><br />My husband &amp; I run a Chambres D'Hotes, (Bed and Breakfast) called Auberge de la Fontaine here in beautiful South West France; we specialise in Gourmet Food &amp; Wine Breaks, French Antiques &amp; Restoration courses, French Language courses and French Cookery classes. Our home is completely furnished with Antique French furniture that we have rescued &amp; restored ourselves. Our charming village has one of the oldest Churches in the region &amp; it is famous for its connection with the St.Jacques de Compostella Pilgrimage route, as well as being within the Cognac &amp; Bordeaux wine growing area. <br /><br />We have a wonderful garden where we grow ALL of our own herbs and most of our fruit and vegetables. I specialise in rare, unusual and old-fashioned herbs, which I grow in our walled garden. As well as growing herbs, I also grow many different varieties of lavender, old-fashioned shrub roses and heirloom fruit and vegetables. <br /><br />We have lived overseas for many, many years now - but we both still love going home to Northern England, near Scarborough &amp; York, to visit our family &amp; friends. We also love indulging in dining out when we are there, in a wide variety of EXCELLENT Gastro-Pubs that we have in North Yorkshire; and popping in to have a Pint of REAL ENGLISH ALE in our local pub is a always a must!! <br /></span></strong></p> <p><br /><a href=http://photobucket.com/images/merci%20beaucoup target=_blank><img src=http://i420.photobucket.com/albums/pp287/vi-vie15/Merci/hb09izl7.gif border=0 alt=merci /></a> <br /><br /><strong><span>A Message to all who make and review my recipes! I try very hard to reply to EACH and EVERYONE of you who kindly makes, reviews and photographs my recipes! However, sometimes I am so busy in the B and B, and with other things, that I may be late in sending a personal thank you message, and sometimes I forget completely! I would just like to thank you ALL in advance, and just in case I am late or forgetful in sending a personal thanks. I am always very humbled by anyone who chooses to make one of my recipes, and I love reading the reviews and seeing the beautiful photos that are posted. Merci beaucoup encore! <br /><br />A note about my recipes. All of my posted recipes, whether they be my own concoctions or adaptations from a book or a famous chef, have been tried and tested at least once, by ME! I try to make sure that I am the guinea pig and not you! However, if there is anything you would like ask me about one of my recipes, or a query that I may be able to help you with, please do write and I will try to answer your question as soon as possible. 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