Brinjal and olive paté

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.
 
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