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Green Monkey
Posts:6
Posted:12/30/2005 12:15 PM
This recipe is made using red pimentos -- also called paprikas -- which are a variety of capsicum closely related to the bell peppers cultivated in the U.S. These are sweeter than red bell peppers but also typically have a slight bite to them, whereas the fresh bells you buy in grocery stores domestically contain no discernable capsaicin.

I buy the pickled pimentos that come from Turkey or Hungary. These are available in jars that look something like this:

http://tasteofturkey.com/mystore.php?Page=Product&Category=Canned+Vegetables+%28Konserve+Sebzeler%29&SubCategory1=&SubCategory2=&ProductId=809

So, here is the recipe:

* 1 eggplant
* 1 16-oz jar of pickled red peppers
* Red wine or white vinegar
* Salt

And here are the instructions:

1. Cube the eggplant and roast at 450 degrees for about 30 minutes. The cubes should shrivel and blacken. You cannot omit this step. If you do, the tapenade will be extremely bitter and inedible.

2. Put the roasted eggplant and the red peppers in a food processor and mill to a rough paste. The consistency should be about the same as minced olives.

3. Add vinegar and salt to taste and continue mixing. I like to be generous with these, as this preparation is a condiment.

You can use this tapenade as a dip in place of salsa, or spread on crackers or toasted bread. It is also good to use as a base for turkey or chicken sandwiches.


Bill Price
Posts:4
Posted:12/30/2005 11:25 PM
This might make a good base for making muffalettas, for those that dislike olives.
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