Italian Smoky Eggplant with Olive Tapenade

Introduction

This Italian Smoky Eggplant with Olive Tapenade is a fantastic appetizer that delivers deep, smoky flavors with a burst of briny goodness. Grilled to perfection on the Arteflame grill, the eggplant develops a delicious char while the olive tapenade adds a rich, savory contrast. Perfect for any gathering, this dish will impress your guests with its vibrant flavors and stunning presentation.

Ingredients

• 2 large eggplants
• 2 tbsp butter
• 1/2 cup mixed olives, pitted and chopped
• 1 tbsp capers, rinsed
• 1 clove garlic, minced
• 1 tbsp fresh lemon juice
• 1 tbsp fresh parsley, chopped
• 1/4 tsp red pepper flakes
• Salt and black pepper to taste
• 1 tbsp grated Parmesan cheese (optional)

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil on three paper napkins.
2. Place the napkins in the grill.
3. Stack firewood over the soaked napkins and light them.
4. Wait around 20 minutes until the grill reaches the perfect cooking temperature.

Step 2: Prepare and grill the eggplant

1. Cut the eggplants into 1/2-inch thick slices.
2. Lightly sprinkle both sides with salt and let them sit for 10 minutes to draw out excess moisture.
3. Pat the slices dry with a paper towel.
4. Place the eggplant slices on the Arteflame flat cooktop closer to the center for higher heat.
5. Brush both sides with melted butter.
6. Grill for 3-4 minutes per side, pressing gently to ensure even contact with the cooktop.
7. Once both sides develop an evenly golden char, move them to a slightly cooler area to finish cooking for another 2-3 minutes.

Step 3: Prepare olive tapenade

1. On the Arteflame flat top, place a small pile of chopped olives and capers.
2. Add the minced garlic and gently heat for about 30 seconds to bring out the aromas.
3. Mix in lemon juice, red pepper flakes, salt, and black pepper.
4. Remove from heat and stir in fresh parsley.

Step 4: Assemble and serve

1. Arrange the grilled eggplant slices on a serving platter.
2. Spoon the olive tapenade over each slice, ensuring an even spread.
3. Top with grated Parmesan cheese, if using.
4. Serve immediately and enjoy!

Tips

• For extra smokiness, place the eggplant slices closer to the center grill grate for a few seconds before serving.
• Let the tapenade ingredients briefly warm on the flat cooktop to release their full aroma without overcooking.
• Use a spatula to press the eggplant against the cooktop to get a perfectly even char.

Variations

• Roasted Pepper Tapenade: Add finely chopped roasted red bell peppers for a sweet and smoky flavor.
• Sundried Tomato Twist: Mix in chopped sundried tomatoes for an intense umami punch.
• Spicy Kick: Add diced jalapeños and an extra dash of red pepper flakes for heat lovers.
• Herbed Feta: Crumble feta cheese into the tapenade for a creamy, tangy bite.
• Nutty Delight: Blend in toasted pine nuts for a rich and crunchy texture.

Conclusion

Italian Smoky Eggplant with Olive Tapenade is an easy-to-make, flavor-packed dish that stands out at any meal. Using the Arteflame grill ensures the perfect char and tenderness in the eggplant while keeping clean-up minimal. Make this dish for your next gathering and wow your guests with its bold, delightful flavors!

Best pairings

• Grilled artisanal bread for serving
• A crisp Italian white wine like Pinot Grigio
• Fresh arugula salad with balsamic dressing
• Grilled lamb chops for a heartier meal
• Classic bruschetta as a side