Brinjal and olive paté

Recipe from: 11 June 2015
recipes, olives, starters

Ingredients 7
Servings
Time 10 min + salting time
  • 2
    firm, ripe brinjals
  • 2
    cloves garlic
  • olive oil
  • 1
    cup
    olive, Peppadew and caper tapenade (see recipe link)
  • 1
    Tbs
    lemon juice
  • 3 or 4 tablespoons crème fraîche
  • salt and pepper to taste
 

Method

 

Slice brinjals and cut into strips. Place in a colander and salt the strips in layers. Stand for 30 minutes, then drain and pat them dry.

Heat olive oil in a pan and add garlic. Cook brinjals, tossing frequently, until softened. Season with salt and pepper to taste.

Place cooked brinjals and tapenade in a blender, add lemon juice and blitz until smooth. Add creme fraiche and blend for a few seconds, or just stir in the crème fraîche.

Recipe reprinted with permission of Tony Jackman.
 
To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.

 

Read more on: sauces  |  olives  |  recipes
 

You might also Like

NEXT ON FOOD24X
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.