Eggplant Tapas with Chanterelles and Tapenade
Appetizers • European
Description
An original recipe — Gastronomy Magazine, August 2014, adapted into a tapas form.
Ingredients
- Eggplants 1 piece
- Pickled Chanterelles 5 oz
- Pitted olives 5 oz
- Pickled capers 0 oz
- Sweet Red Onion ½ head
- Spanish onions ½ head
- Butter 0 oz
- Garlic 1 clove
- Fresh basil leaves 0 oz
- Pitted olives 2 tablespoons
- Olive Oil 5 tablespoons
- Lemon ½ piece
Step-by-Step Guide
Step 1
Slice the eggplant lengthwise into strips about 5 mm thick.
Step 2
Fry them in olive oil and dry on a paper towel to remove excess oil.
Step 3
Cool completely and cut into squares. You can prepare the eggplant in advance the night before and store it in the refrigerator in a plastic container.
Step 4
Blanch 150 g of chanterelles, dry them, and sauté in a mixture of olive and butter.
Step 5
Squeeze the juice from half a lemon.
Step 6
For the tapenade, blend the olives with 20 g of capers, lemon juice, garlic, basil leaves, and 2 tablespoons of olive oil until it reaches a pesto-like consistency suitable for spreading on the eggplant. Add olive oil gradually if needed to achieve the desired texture.
Step 7
On one half of the eggplant, place the chanterelles, and on the other half, spread the tapenade. Arrange them alternately on a serving plate or board.
Step 8
Top the tapenade with sliced red onion and finely chopped olives.
Step 9
Top the chanterelles with sliced white sweet onion.
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