Canning Eggplant “Tapenade”

The best use of eggplant I have found so far. I found the recipe here and boy am I glad I did.

We recently harvested 15 gallons of eggplant with more on the plants growing! I had to do something with these. I made a small batch of an eggplant “salsa” which I didn’t really enjoy the results that come from that recipe. I also had this recipe.20160808_192658-1-1.jpg

Traditionally a tapenade is a dish made from finely diced or purred olives, but the creator of this recipe chose to use eggplant, hence the quotation marks. This dish is great as a spread on crackers. In fact, I ate all the leftovers from canning already it was so yummy.

I should say that a strong love for onions and garlic is a must here. They are basically the only other 2 ingredients in this dish. I also chose to use up some of the MANY jalapenos we harvested, and my first batch turned out fairly spicy. Our jalapenos were HOT this year.

You can use it fresh or can it as I am showing you here. The author also says she uses it as ravioli filling. I think it would be great with pita bread, or as a dip similar to hummus, or baba ganoush.

I recommend anyone with eggplants to preserve, try this recipe.

Please review the Pressure Canning Guide before you begin, and have your jars, pressure canner and equipment ready before you begin.

Eggplant Tapenade

Makes 7-8 half pints.

Ingredients

  • 24 Japanese Eggplants
  • 6 Large onion
  • 3 Bulbs Garlic
  • 6 Jalapenos (optional, or to taste)
  • Oil to drizzle
  • Canning and Pickling Salt to taste


Directions

Preheat oven to 350°F.

Clean eggplant removing blossom end and splitting peel and placing on baking sheets.

Cut onions in half and then into 4 chunks. Place chunks directly on baking sheets.

Cut tops off garlic bulbs and place on baking sheets.

Drizzle with oil and place in preheated oven. Bake for 30-45 minutes or until veggies are soft.

Place hot veggies in food process and process until mostly smooth. The garlic will be a challenge to remove from the hull while still hot, but it’s worth it.

Make sure your jars are hot.

Place hot eggplant mixture in half pint jars, leaving 1/2 inch of head-space.

Process in pressure canner for 85 minutes using canning methods outlined in the pressure canning guide, or according to your canner’s instructions.

You can expand this recipe as much as you like to the ratio of 4 eggplants, 1 onion, 1/2 bulb of garlic. You can also make small batches ahead of time and reheat the mixture just prior to canning.

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