This tapenade is so good, I eat leftovers for breakfast. Make it as hot as you like but don’t forget to wear plastic gloves or sandwich bags while seeding and slicing the hot peppers. SAM
1 large sweet onion, thinly sliced
1/2 pound peppers: poblano, chipotle, banana, or jalapeña, trimmed, seeded, and thinly sliced
4 tablespoons olive oil, divided
1 pound Italian eggplant
2 tablespoons water
2 cloves garlic, pressed
1 to 2 teaspoons hot curry powder, or to taste
1/4 cup tahini
Juice of 1 lemon (3 tablespoons)
Sea salt to taste
In a medium chef’s pan over low heat, sweat the onion and peppers in 1 tablespoon oil until soft, about 20 minutes. Meanwhile, cut the eggplant in half and place cut-side down in a glass baking dish. Add the water, cover with plastic wrap leaving one corner open for steam, and microwave on high for 8 to 9 minutes or until the skin is slightly wrinkled and begins to collapse. Microwave longer in 1- or 2-minute intervals, if necessary. Cool, still under the plastic, then gently squeeze out any excess juice and scrap the flesh into a medium mixing bowl. Add the sweated onions and peppers, garlic, curry, 2 tablespoons olive oil, tahini, lemon juice, and salt. Pulse with an immersion blender until well blended or use a food processor or blender. Drizzle with the remaining 1 tablespoon olive oil. Serve with pita or flatbread.
Makes 2 cups.