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Burnt Eggplant Butter on Tomato Toasts

3.6

(7)

Photo of roasted eggplant butter spread on toast with herbs and tomato.
Photo and Styling by Joseph De Leo

Don’t be fooled by the modern-sounding title—I first found a delightfully simple version of this recipe in Olga Franko’s brilliant 1929 book called Practical Cooking. I was intrigued by the way that, throughout the book, the Ukrainian terms for eggplant and tomatoes seemed very confused: the word for eggplant is “purple tomato” and for tomato “red eggplant”!  

If you haven’t tried eggplant with butter before, this will be a revelation. It is delicious and silky and makes for the best starter or sharing dish. Add some fresh herbs too, if you have them.

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