Eggplant Caviar and Black Olive Tapenade
When I first opened Bayona I never had time to eat, so I survived that first year on these two delicious dips. I’d duck into the pantry and dip crispy croutons into the smoky eggplant puree or the pungent olive spread (or both), and the flavors sustained me through my shift. I still crave them. Eggplant caviar comes from many parts of the Mediterranean, including France, Italy, Turkey, and the Middle East. It’s flavored simply, with fresh tomato, garlic, lemon juice, and olive oil. The secret to developing a deep, smoky flavor is to char the skin until it’s black and rather scary looking. The tapenade, or olive puree, is a pretty classic combination from the south of France. I give the black olives, capers, and anchovies a quick rinse to lessen the impact of their saltiness. Both dips provide a great base from which to build a plate. You can add hummus, feta cheese, various crunchy vegetables, and a drizzle of extra-virgin olive oil to create a fantastic antipasto platter.
Recipe information
Yield
makes 4 to 6 servings
Ingredients
Eggplant Caviar
Black Olive Tapenade
Preparation
Eggplant Caviar
Step 1
Prick the eggplant several times with a fork (this is important—the first time I made this dish I didn’t do it, and the eggplant exploded). On a grill, or in a cast-iron skillet set over high heat or under a broiler, roast the eggplant on all sides until the skin blackens, the juices turn syrupy, and the pulp feels completely soft. This takes 15-20 minutes in a skillet or under the broiler; you’ll want to turn the eggplant every 4–5 minutes.
Step 2
When the eggplant is cool enough to handle, peel off and discard the skin (it will flake off in pieces). Slice the eggplant in half, scrape out the pulp, and roughly chop the flesh. Add the onion, garlic, tomato, olive oil, lemon juice, parsley, and basil and season with salt and pepper; stir until smooth. You may add more olive oil or lemon juice to taste.
Black Olive Tapenade
Step 3
Put everything except the olive oil into a food processor and pulse until coarsely chopped. With the machine running, drizzle in the olive oil. The mixture should have a little texture, not be quite completely smooth. You shouldn’t need to add salt, as the ingredients are very salty.
