Ingredients for 4 people:
-2 aubergines cut widthways in slices about 2cm thick -goats cheese -2 tablespoons capers -4 tablespoons black olives -olive oil -1 tablespoon yellow mustard seeds -a pinch of oregano -salt and black pepper – 3 tablespoons red (sweet) vermouth
Put a little oil in a very hot griddle pan or frying pan ;cook the aubergine slices for a couple of minutes on each side. Remove and season with salt and pepper.
To make the tapenade , put the mustard seeds in a saucepan on a high heat and leave to open ( they make a characteristic noise ) , once toasted remove and place in a mortar with the capers , olives, oil , oregano and vermouth ;work all the ingredients together until you have a smooth paste. Try the mixture and add extra olives, vermouth etc if needed.
Preheat the grill and on a plate place firstly the aubergine slices, then on top place slices or broken up goats cheese , place under the grill and cook until the goats cheese has melted and has started to turn golden, remove from the grill and drizzle the tapenade over the dish.