BURNT EGGPLANT BUTTER ON TOMATO TOASTS
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.
Provided by Olia Hercules
Categories Eggplant Butter Tomato Garlic Bread Herb
Yield 6 servings
Number Of Ingredients 8
Steps:
- 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.
- 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.
- 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.
- If there is any eggplant butter leftover, it will keep for up to a week in the fridge.
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G Bhai
[email protected]This recipe is a 5-star winner! It's delicious, easy to make, and perfect for any occasion.
Anny Maina
[email protected]This dish is comfort food at its best. It's warm, hearty, and satisfying.
rose oliver
[email protected]This recipe is perfect for summer. The fresh tomatoes and basil really shine through.
Nasiliele Mathe
[email protected]This dish is perfect for brunch. It's light and flavorful, and it's easy to make ahead of time.
Ralepelle Molepo
[email protected]I made this dish for a dinner party, and it was a huge hit! Everyone raved about the flavor. It's definitely a recipe I'll be making again.
Adelle Tiner
[email protected]My kids loved this dish! They especially liked the burnt eggplant. It's a great way to get them to eat their vegetables.
Sajib Payda
[email protected]I'm dairy-free, so I used vegan butter instead of regular butter. It worked great, and the dish was still very flavorful.
Hubudar Ali
[email protected]I'm gluten-free, so I used gluten-free bread for the toast. It worked perfectly, and the dish was still delicious.
Tanjim Sheuli
[email protected]I'm a vegetarian, so I appreciate that this recipe is meat-free. It's a great way to get a healthy and delicious meal on the table.
Raja Malik
[email protected]This recipe was so easy to make. I had it on the table in less than 30 minutes. It's definitely a keeper!
Moeed Sabri
[email protected]The toast was the perfect vessel for all the other flavors in the dish. It was crispy and sturdy, and it held up well to the toppings.
Isuru Dilshan
[email protected]I love butter, so I was excited to try this recipe. The butter added a richness and creaminess that took the dish to the next level.
Sohag Islam
[email protected]The tomatoes in this recipe were bursting with flavor. I used fresh tomatoes from my garden, and they really made the dish.
Dum Skug
[email protected]I've never had burnt eggplant before, but it was surprisingly tasty. It added a smoky, complex flavor to the dish.
Sebastian Mree
[email protected]This dish was absolutely delicious! The combination of burnt eggplant, creamy butter, tangy tomatoes, and crusty toast was heavenly.