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.
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