Tapenade
Baba ghanouj
- 20 OLIVES
- 8 ANCHOVY FILLETS
- 100 GRAM TUNA
- 4 TBSP CAPERS
- 1/4 CUP OLIVE OIL
- 3 TBSP LEMON JUICE
- 2 CLOVES GARLIC, chopped
- BLACK PEPPER, milled
- 1 LARGE EGGPLANT
- 2 CLOVES GARLIC, chopped
- 1 TOMATO, chopped
- 6 TBSP TAHIN
- 4 TBSP OLIVE OIL
- 1/2 TSP PAPRIKA POWDER
- 2 TBSP LEMON JUICE
- HANDFUL CORIANDER, chopped
- 1/2 TSP SALT
Puree olives, lemon juice, anchovy, tuna, capers, garlic and black pepper to a smooth paste. Add slowly the olive oil, while the food processor is working (or add drop by drop if you use pestle and mortar). Put the tapenade in a glass jar and keep in the fridge. Nice with hard boiled eggs or toast.
Roast the egg plant in the oven at 225 degrees Celsius until the outside is black (around 10-15 minutes). Peel the eggplant and puree the inside together with the other ingredients. Serve with Turkish bread or pita.
Tapenade is a recipe from the Provençe, France. Their, the caper plant was called as tapeneï and the buds, which are edible, were called tapeno. The tapeno buds were preserved in an amphora full of olive oil and thus, the first tapenade existed of only capers.
Delicious with hard boiled egg or on toast with a glass of Pernod.
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