AUBERGINES WITH GOATS CHEESE AND VERMOUTH TAPENADE

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.

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