Eggplant tapas with chanterelles and tapenade
4 servings
45 minutes
Eggplant and chanterelle tapas is a true embodiment of European gastronomy, combining the delicate texture of fried eggplants, the aroma of forest mushrooms, and the rich taste of tapenade. This recipe references traditional Spanish appetizers where small portions of rich and expressive ingredients awaken the appetite. The combination of olives, capers, and basil in tapenade gives the dish Mediterranean depth, while fried chanterelles with a hint of lemon acidity make it even more refined. Tapas are perfect as a wine appetizer or as part of a festive table, revealing a wealth of flavors to gourmets. The ease of preparation and the ability to prepare ingredients in advance make it convenient for serving at parties. This small but sophisticated dish will impress even the most discerning guests.
1
Slice the eggplant lengthwise into strips about 5 mm thick.
- Eggplant: 1 piece
2
Fry them in olive oil and dry on paper towels to remove excess oil.
- Extra virgin olive oil: 5 tablespoon
3
Cool them completely and cut into squares. You can prepare the eggplants in advance in the evening and store them in a plastic container in the refrigerator.
4
Blanch 150 g of chanterelles, dry them, and sauté in a mixture of olive and butter.
- Chanterelles: 150 g
- Extra virgin olive oil: 5 tablespoon
- Butter: 20 g
5
Squeeze the juice from half a lemon.
- Lemon: 0.5 piece
6
For tapenade, blend olives with 20 g of capers, lemon juice, garlic, basil leaves, and 2 tablespoons of olive oil. The tapenade should have a pesto-like consistency to spread on eggplant. Add olive oil gradually if needed to achieve the desired texture.
- Pitted black olives: 100 g
- Pickled capers: 50 g
- Lemon: 0.5 piece
- Garlic: 1 clove
- Green basil leaves: 2 g
- Extra virgin olive oil: 5 tablespoon
7
On 0.5 eggplants, place chanterelles, and on the other half, put tapenade. Arrange them alternately on a serving plate or board.
- Eggplant: 1 piece
- Chanterelles: 150 g
- Pitted black olives: 100 g
8
Place sliced red onion and chopped olives on top of the tapenade.
- Sweet red onion: 0.5 head
- Pitted olives: 2 tablespoons
9
Place sliced white sweet onion on top of the chanterelles.
- White onion: 0.5 head
