Tapenade d’olives noires aux aubergines

Tapenade d’olives noires aux aubergines
Tapenade d’olives noires aux aubergines

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La Tapenade, rien que d’entendre ce mot, on en a l’eau à la bouche et si vous n’avez jamais goûté, il n’est jamais trop tard !

Originaire de Marseille, cette recette typiquement provençale est un régal.

Cette recette traditionnelle de tapenade aux olives noires vous est proposée avec de la pulpe d’aubergine.

Vous pouvez utilisez un mixeur, mais si vous êtes un authentique du pays de Pagnol vous préfèrerez sans doute la confectionner à l’aide d’un mortier et d’un pilon.

Preparation time
10 min
Cooking time
30 min
Serves
6 people
Meal cost
$
Meal course
Appetizers
Creams & Tapenades
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Ingredients

Metric US
pitted black olives
300 grams
Eggplant
1
anchovy fillets
6
capers
50 grams
garlic clove
3
Olive oil
6 tablespoons
lemon (juice)
3 tablespoons
salt, pepper
2 Pinches
  1. Mettre le four au thermostat 180°C.
  2. Couper l'aubergine dans le sens de la longueur. Enfournez 30minutes dans un plat à four avec un filet d'eau au fond, Stoppez la cuisson, retirez la pulpe à l'aide d'une cuillère.
  3. Mixer les olives noires avec les anchois, les câpres, les gousses d'ail et la pulpe d'aubergine en dernier.
  4. Assaisonnez avec le citron et l'huile d'olive. salez, poivrez, c'est prêt. A dégustez seul à la cuillère ou sur des fines tranches de pain pour l'apéritif.
0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5 (0 votes, average: 0.00 out of 5 )
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Preparation time
10 min
Cooking time
30 min
Serves
6 people
Meal cost
$
Meal course
Appetizers
Creams & Tapenades
Posted by
Posted on

Ingredients

Metric US
pitted black olives
300 grams
Eggplant
1 unit
anchovy fillets
6 units
capers
50 grams
garlic clove
3 units
Olive oil
6 tablespoons
lemon (juice)
3 tablespoons
salt, pepper
2 Pinches
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