Burnt aubergine butter.A fusion of Three cuisines
In her book Summer Kitchens Oliah Hercules says and I quote, "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 aubergine and tomatoes seemed very confused: the word for aubergine is “purple tomato” and for tomato “red aubergine”!"Love it.....
If you haven’t tried aubergine with butter before, this will be a revelation. It is delicious and silky and makes for the best starter sandwich filling or sharing dish. Add some fresh herbs too, if you have them.
Its like baba ganoush’s Ukrainian third cousin. 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. Once you've made this you'll come back to it again and again,I swear.
from Summer Kitchens by Olia Hercules