Spicy Aubergine (Eggplant) and Red Pepper Tapenade – Dip

My grandmother, bless her heart, was a firm believer that vegetables deserved to be celebrated, not relegated to a bland side dish. She had a small garden bursting with life, and late summer afternoons were spent together harvesting the plumpest aubergines and vibrant red peppers. This tapenade, with its smoky depth and lively spice, reminds me of those sun-drenched days, the earthy aroma of her kitchen, and her infectious laughter as we turned simple garden bounty into something extraordinary. The warmth of the spices always brings me back to those precious moments.

Recipe Overview:

• Prep Time: 15 minutes
• Cook Time: 30-45 minutes
• Total Time: 45-60 minutes
• Yields: Approximately 1 lb
• Serves: 4-6
• Dietary Type: Vegan, Gluten-Free

Ingredients:

• 1 large aubergine (eggplant), chopped into 2-inch dice
• 1 large red pepper, de-seeded with the white membrane cut out & chopped into 2-inch dice
• 6 garlic cloves, peeled
• 4 tomatoes, roughly chopped
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon chili powder
• Salt & pepper to taste
• 2 sprigs fresh coriander (cilantro)
• 1 teaspoon harissa (optional)
• 4 sun-dried tomatoes packed in oil, drained (reserve 1 tablespoon of the sun-dried tomato oil or olive oil)

Equipment Needed:

• Oven-proof tin or dish
• Oven
• Large bowl
• Hand mixer/blender

Instructions:

1. Preheat your oven to 200°C (400°F). Ensuring the oven is fully preheated is crucial for even roasting.

2. Select a sturdy oven-proof tin or dish. Add the diced aubergine, red pepper, garlic cloves, roughly chopped tomatoes, ground cumin, ground coriander, chili powder, and olive oil to the dish.

3. Mix all the ingredients thoroughly. Make sure that every piece of vegetable has a light coating of olive oil. This helps them to roast and caramelize beautifully in the oven, intensifying their flavors.

4. Roast in the preheated oven on the top shelf for 30 to 45 minutes, or until the vegetables are charred and tinged brown on the edges, and soft to the touch when pierced with a fork. The roasting time may vary slightly depending on your oven, so keep an eye on them. The goal is a deep, smoky char without burning.

5. Remove the dish from the oven and let the roasted vegetables cool slightly. This makes them easier to handle for the next steps and prevents the blender from overheating.

6. Add the fresh coriander (cilantro), harissa paste (if using for an extra kick), and sun-dried tomatoes to the cooled vegetables. Season generously with salt and pepper to your liking. Taste and adjust seasonings as needed.

7. Carefully transfer the mixture into a large bowl. Using a hand mixer/blender, blend all the ingredients together.

8. Do NOT over mix the tapenade. The ideal consistency should be smooth but not completely pureed; you want some texture remaining. A few small chunks of vegetables add a pleasant rustic feel.

9. Serve the Spicy Aubergine and Red Pepper Tapenade in an attractive bowl. Drizzle the reserved sun-dried tomato oil (or olive oil) over the top, and garnish with some fresh coriander (cilantro) or chopped flat leaf parsley. You can also add an olive or two for visual appeal.

10. Store the remaining tapenade in an airtight container in the refrigerator. Pour a layer of olive oil on top to help preserve it. Properly stored, it will last for up to 2 weeks.

Expert Tips & Tricks:

• Roasting for Flavor: Don’t be afraid to let the vegetables get quite charred in the oven. That slight bitterness from the char adds a wonderful depth of flavor that complements the other ingredients.
• Spice Level Adjustment: The chili powder and harissa provide the spice. Adjust the amount based on your personal preference. A pinch of cayenne pepper can also be added for extra heat.
• Herb Infusion: For a more pronounced herb flavor, try adding some fresh oregano or thyme to the roasting vegetables along with the cumin and coriander.
• Making it Ahead: This tapenade is fantastic made a day or two in advance. The flavors meld together beautifully as it sits in the fridge. Just be sure to add the fresh herbs right before serving for the best flavor and appearance.
• Adding Sweetness: if you want a touch of sweetness, add a small drizzle of honey or maple syrup after blending.

Serving & Storage Suggestions:

This Spicy Aubergine and Red Pepper Tapenade is incredibly versatile. Serve it as a dip with warm pita bread, crusty baguette slices, or vegetable crudités. It’s also fantastic as a spread for sandwiches and wraps, or as a topping for grilled chicken, fish, or vegetables.

To store, place the tapenade in an airtight container in the refrigerator. Pour a thin layer of olive oil over the top before sealing to help preserve it. It will keep for up to 2 weeks. It is not recommended to store this in room temperature.

This tapenade is best served chilled or at room temperature. If it has been refrigerated, allow it to sit at room temperature for about 15-20 minutes before serving to soften it slightly and enhance the flavors.
While freezing is not recommended due to potential texture changes, the tapenade can be frozen in an airtight container for up to 1 month. Thaw overnight in the refrigerator.

Nutritional Information:

Nutrient	Amount per Serving	% Daily Value*
Calories	116 kcal	N/A
Fat	4.8g	7%
Saturated Fat	0.7g	3%
Cholesterol	0mg	0%
Sodium	32mg	1%
Carbohydrate	18.1g	6%
Dietary Fiber	7.8g	31%
Sugars	8.3g	N/A
Protein	3.6g	7%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Variations & Substitutions:

• Smoked Paprika: Substitute some of the chili powder with smoked paprika for an even smokier flavor.
• Different Peppers: Experiment with different colored bell peppers or add a jalapeño pepper for extra heat.
• Lemon Juice: A squeeze of fresh lemon juice can brighten the flavors and add a touch of acidity.
• Walnuts or Almonds: Add toasted walnuts or almonds for extra texture and nutty flavor.
• Other Herbs: Use fresh basil, parsley, or mint in place of, or in addition to, the coriander.
• White Wine Vinegar: Add a teaspoon of white wine vinegar for a sharper flavour.

FAQs (Frequently Asked Questions):

Q: Do I need to peel the aubergine before roasting?
A: No, there is no need to peel the aubergine. The skin softens during roasting and adds texture to the tapenade.

Q: Can I use dried coriander instead of fresh?
A: While fresh coriander is preferred for its vibrant flavor, you can substitute it with 1 teaspoon of dried coriander if necessary.

Q: How can I make this tapenade less spicy?
A: Reduce the amount of chili powder and harissa, or omit them altogether. You can also remove the seeds from the chili powder for a milder flavor.

Q: Can I use a food processor instead of a hand blender?
A: Yes, a food processor will work as well. Pulse the mixture until it reaches the desired consistency. Be careful not to over process it.

Q: How long will the tapenade last in the fridge?
A: Properly stored in an airtight container with a layer of olive oil on top, the tapenade will last for up to 2 weeks in the refrigerator.

Final Thoughts:

I truly hope you’ll try this Spicy Aubergine and Red Pepper Tapenade. It’s a vibrant and flavorful celebration of simple ingredients that’s incredibly versatile. Don’t be afraid to adjust the spice level to your liking and experiment with different herbs and spices. Share your feedback and any creative twists you come up with! This tapenade pairs beautifully with grilled halloumi cheese and a crisp glass of white wine for a delightful appetizer. Enjoy the process of creating and savoring this delightful dish!