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Recipe : *** Eggplant Salad with Olives and Capers

Eggplant Salad with Olives and Capers
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Course:
Side Dish

Practical information

  • Prep time
    20 min
  • Cooking
    20 min
  • Ready in
    40 min
  • Difficulty
    Very easy
  • Price
    Very friendly budget
  • Rate:
             
 
Cooks in southern France flavor eggplant with a Provencal caper-olive paste called tapenade, which complements eggplant well because of its salty taste. I dice the olives instead of pureeing them to a paste and leave the eggplant chunky for a better texture and color. If you want to add anchovies, a classic tapenade component, use three or four olive-oil-packed filets and chop them fine. Spoon this salad in the center of a bed of romaine lettuce leaves and garnish it with ripe tomato wedges or cherry tomatoes; or serve it in a bowl as a relish and top it with parsley sprigs and olives. Crusty French bread is the perfect partner. Recently my husband came up with a new use that might raise a few eyebrows among Riviera residents - he spreads this Provencal eggplant on grilled soy burgers and sprinkles it with Mexican hot sauce.
 

Recipe's Ingredients

  Quantities for people → Recalculate
  • 2 lrg garlic cloves, finely minced
  • 2 tablespoons strained lemon juice
  • 2 teaspoons chopped fresh thyme or 3/4 teaspoons dried thyme
  • salt § freshly-ground black pepper
  • 1 tablespoon capersdrained, and chopped if large
  • 3 tablespoons chopped italian parsley
  • 1.4 kg eggplants
  • 120 g pitted black olives quartered, or cut into large dice
  • 120 g pitted green olives quartered, or cut into large dice
  • 60 ml extra-virgin olive oil

  • Recipe preparation steps

  • 1
    Heat the grill or broiler. Roast the eggplants, turning them often, until their skin blisters and begins to blacken, then peel and drain them.
  • 2
    Chop the eggplant with a knife, leaving it a bit chunky. Transfer to a bowl. Add the garlic and mix well.
  • 3
    Stir in the olive oil, lemon juice, thyme, salt and pepper to taste, the black and green olives, capers and parsley. Taste and adjust seasoning.
  • 4
    Serve in a shallow bowl or on a plate.
  • Ready !