Tapenade stuffed aubergine

Ingredients   Kamalata olives, sun dried tomatoes,  capers, olive oil, aubergine, parmigiano

Following on from my Sun Dried Tomato Tapenade - this is a great way to use up leftovers!


1) Finely slice an aubergine and rest the slices in a sieve before sprinkling with salt. This will draw out the bitter liquid - rinse them after 15 minutes and pat dry.


2) Spread the aubergine with tapenade and layer with another slice of aubergine. Bake in the oven for 10 minutes before topping with parmeggian. Bake for a further 5-10 minutes and serve.

Olive & sun dried tomato lavash

Ingredients   Plain flour, butter, 1 egg white, sugar, salt, Kamalata olives, sun dried tomatoes, capers, olive oil, spinach, mozarella

Following on from my Sun Dried Tomato Tapenade - this is a great way to use up leftovers!

1) To make the lavash dough stir by hand 300g flour, sugar and salt. Add 150ml warm water and 30g melted butter, followed by 1 whisked egg white.


2) Kneed the dough for 5 minutes until smooth and rest in a lightly oiled bowl for an hour.


3) Separate the dough into 8 - 10 smaller balls and roll out thinly on a floured surface and transfer to a pizza stone/baking tray


4) Spread the tapenade onto the dough and top with small chunks of mozarella.


5) Bake in the oven for 5 minutes, add a handful of spinach and fold in half


6) Return to the oven for a final 5 minutes and serve

Sun dried tomato tapenade

Ingredients   Kamalata olives, sun dried tomatoes, capers, olive oil

Tapenade is traditionally made with olives, pickled capers and anchovies. Personally I do not like fish so I skip the anchovies and replace the strong, salty flavour with sun dried tomato which works equally as well.


1) Pit the olives (for the love of Bowie don't buy pre-pitted olives, especially from a jar. They have no flavour and the consistency of rubber) and remove the stalks of the capers.


2) Add into a blender along with the tomatoes and capers. I mix 3 parts olives to 1 part tomatoes and capers but this should be entirely to taste.


I served this with La Brea olive loaf but watch out for a future recipe using this tapenade!