Delicious UK - (07)July 2020

Burntauberginebutter

ontomatotoasts

SERVES 6. HANDS-ON TIME 30 MIN

Don’tbefooledbythe

modernrecipetitle–Ifirst

founda delightfullysimple

versionofthisrecipein

UkraniancookOlhaFranko’s

brilliant 1929 book,Practical

Cooking. I wasintriguedby

thewaythat,throughoutthe

book,theUkrainianterms

forauberginesandtomatoes

seemedconfused:thewordfor

aubergineis‘purpletomato’

andfortomato‘redaubergine’!

Ifyouhaven’ttriedaubergine

butterbefore,thiswillbe

a revelation.Itmakesthe

beststarterorsharingdish.

Addsomefreshherbs too, if

you have them.

OLIA’S

TIP

Ifthere’sanyaubergine

butterleftoverit willkeep

chilled for up to a week.

• 1 largeaubergine


• 20gbestqualitybutter,softened


• 6 slicessourdoughbread


• 1 largegarlic clove, peeled and
  cutinhalf


• 2 ripetomatoes,cutinhalf


• Finelychoppedfreshherbs,such
  as dill, basil, coriander (optional)

1 Youneedtoblackenandcookthe

aubergineuntilit collapses,asyou

wouldforbabaganoush.Thebest

resultcomesfromdoingthisover

thesmoulderingcoalsofa

barbecue,butyoucanalsodoit

overanopenflameif youhavea gas

stove:settheauberginedirectly

overa mediumflameandkeep

turningit withyourtongsevery

5 minutes– it shouldtakeabout

10-15minutes.Alternatively,you

canroastit ina 220°C/200°Cfan/

gas7 ovenorundera hot grill for

about 20 minutes.

2 Whentheaubergineischarredon

theoutsideandreallysoftinside,

setasideona plateuntiljustcool

enoughtohandle.Pourtheliquid

thatwillhavecomeoutofthe

aubergineintoa bowl,thenuseyour

fingerstopeelofftheskin– don’t

worryif someofit doesn’tcomeoff,

it willonlyaddtotheflavour.Add

theauberginefleshtothebowl

containingtheliquidandmashwith

a fork.Whileit’sstillwarm,whisk

inthebutterwiththeforkandadd

somesaltandpepper,thentaste– it

shouldbewellseasonedandtaste

ofcomfort,likebabaganoush’s

Ukrainianthirdcousin.

3 Grillyourslicesofbreadina

griddlepan(ortoastthem),thenrub

firstwiththegarlic,followedbythe

tomatoes– asyouwouldforSpanish

pancontomate. Nowspoonsomeof

theauberginebutterontop.Garnish

withsomefinelychoppedsoft

herbs,if youlike,andserve.

PERSERVING156kcals,3.4gfat

(1.9gsaturated),4.8gprotein,

27.2gcarbs(2.8g sugars), 0.5g salt,

3.6g fibre

Dumplingswith

beansandpotato

SERVES4-6(MAKES 30 DUMPLINGS).

HANDS-ON TIME 45 MIN

Soft,comfortingvarenyky

dumplingsareknownand

lovedbyeverybodyinUkraine.

I lovethisunusualbutterbean

version.Althoughsimilarin

flavourtoclassicpotato-filled

varenyky,somehowthesefeel

like less of a hassle to make.

OLIA’S

TIPS

Ifyoudon’thaveanycooked

potatoforthefilling,

addfrieddicedmushrooms

instead.Therecipewillworkusing

justleftoverpotatotoo– if the

potato’sfirstlifewasasbuttery

mash,youmightnotevenneedthe

eggyolk.Thisdoughalsoworksfor

sweetvarenyky– tryberriesor

sliversofapricotasa filling,with

a1:1doughtofillingratio.

MAKE

AHEAD

Youcanmakethe

dumplingsa fewhours

aheadtotheendofstep4.

Reheatanyleftoversina fryingpan

andserveasbeloworina broth.

KNOW-

HOW

SaloinUkraineandRussia

(knownaslardoinItaly)

isporkfatthat’sbeen

dry-curedorbrinedwithherbsand

spices.Whenslicedthinlyit canbe

eatenascharcuterieoryoucan

renderit ina pananduseit as

a cooking fat, as in this recipe.

• Finesemolinaorflourfor dusting


• 2 tbspvegetableoil


• 50gsalo,lardoorpancetta, diced


• 1 smallonion,chopped


• 1 tbspbutter,softened


• Crèmefraîche or soured cream to
  serve

Meetyournew
favouritething
to have on toast

54 deliciousmagazine.co.uk