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

Burnt aubergine butter

1 large aubergine

1 ½ tablespoons best-quality butter, softened

6 slices rustic bread

1 large garlic clove, peeled and cut in half

2 ripe tomatoes, cut in half

Finely chopped fresh herbs, such as dill, basil, cilantro (optional)

Sea salt

Freshly ground black pepper

You need to blacken and cook the aubergine until it collapses, as you would for baba ganoush. The best result comes from doing this over the smouldering 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 grill for about 20 minutes, turning occasionally.When the aubergine 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 aubergine 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 aubergine 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 comfortGrill 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 aubergine butter on top. Garnish with some finely chopped soft herbs, if you like, and serve.If there is any aubergine butter leftover, it will keep for up to a week in the fridge.There is a critical step missing in this recipe, and as an experienced cook, I should have known better. Do NOT...repeat do NOT...attempt to grill the eggplant without first piercing the skin to allow steam to escape. My eggplant exploded, spraying hot flesh several feet in all directions. Luckily all I had was a big mess. But it could just as easily have resulted in serious burns and eye damage. Having said that, I salvaged enough of it to finish the recipe and the result is quite tasty.