Burnt Eggplant Butter on Tomato Toasts

Preparation

1. Step 1

   You need to blacken and cook the eggplant until it collapses, as you would for baba ganoush. The best result comes from doing this over the smoldering coals of a barbecue, but you can also do it over an open flame if you have a gas stove: set the eggplant directly over a medium flame and keep turning it with your tongs every 5 minutes—it should take about 10–15 minutes. Alternatively, you can roast it in a 425°F oven or under a hot broiler for about 20 minutes, turning occasionally.

   Step 2

   When the eggplant is charred on the outside and really soft inside, set it aside on a plate until it is just cool enough to handle. Pour off the liquid that will have come out of the eggplant into a bowl, then use your fingers to peel off the skin – don’t worry if some of it doesn’t come off, it will only add to the flavor. Add the eggplant flesh to the bowl containing the liquid and mash with a fork. While it is still warm, whisk in the butter with the fork and add some salt and pepper, then taste – it should be well seasoned and taste of comfort, like baba ganoush’s Ukrainian third cousin.

   Step 3

   Grill your slices of bread on a griddle pan (or toast them), then rub first with the garlic, followed by the tomatoes – as you would for Spanish pan con tomate. Now spoon some of the eggplant butter on top. Garnish with some finely chopped soft herbs, if you like, and serve.

   Step 4

   If there is any eggplant butter leftover, it will keep for up to a week in the fridge.