There are lots of salads and dips you can make with eggplant and I think most people make babaganush as a dip. I was never a fan of babaganush, it didn’t look nice and tasted a little bland to me. When I usually make it i just remove the mayonnaise in the recipe. I really wanted a good salad dip so I was checking out recipes for eggplant tapenade. Tapenade is a dish that consists of capers, olives and anchovies in it so I wasn’t really interested in it (too much stuff in one little dip). So I just made the tapenade with spices and flavors without all the capers and stuff and it came out delicious! It has a different smell and taste than all the other eggplant dips you’ve had. I make this dish now every weekend. Oh, and I still call it eggplant tapenade because it sounds so much classier than babaganush 😉
Yield: 8 Time: 1hr
5 cloves of garlic crushed
The juice of half a lemon
1 tbsp of tomato paste
1/2 cup of chopped fresh parsley
Salt and pepper to taste
1/8 tsp of cayenne pepper (optional)
Preheat oven to 400 degrees. Roast eggplants in the oven, turning it halfway through. Cook until knife pierces smoothly in the eggplant. In the meantime, mince the onions and fry until brown and some of the pieces a little burnt. Add the garlic in the pan and stir for 30 seconds and then turn off flame.
When the eggplant is cooked, cut it lengthwise, and with a spoon take out the inside of the eggplant and put it on a cutting board. Chop the eggplant in small pieces ( don not puree the eggplant! ). Put the eggplant in a tupperware or bowl and add the rest of the ingredient. Mix well and you’re done.
When I was done making this my mother came in the kitchen, she asked me what it was and I said “it’s eggplant tapenade” ( with a big smile) . She smelt it and said ” wow I never smelt anything like this” and then she kept mentioning every type of spice that could have been in there when it was just the simplest ingredients you can find in the kitchen. 🙂