Aubergine tapenade Salad Recipe

five star polytunnels aubergines in septemberAubergine tapenade Salad Recipe

Peel half an onion and finely chop. Finely chop four small sized aubergines. Pit and chop the 2 1/2 oz / 75g of kalamata olives.
Heat 1 tablespoon of olive oil in a frying pan, add the onion and aubergine and fry for four minutes. Add the chopped olives and stir until they are warmed through, and then remove the mixture from the heat. Add a little more olive oil and transfer to a bowl.
Process with a blender until almost smooth. Lay 3 to 4 lettuce leaves on a serving plate and spoon a tablespoonful of the tapenade onto each leaf.


Tapenade is a rich soft paste made of olives, with a variety of flavourings such as garlic, basil, mustard, and parsley
The Kalamata olive is a large black olive named after the city of Kalamata in Greece. Use as an alternative other varieties of black olives or green olives
Tapenade can be bought ready-made
Alternative ingredients include tomato, artichoke, feta, capers, and anchovies

Related posts