Ingredients

The following ingredients have 3 Servings
  • 1 eggplant (cut widthwise (into circles))
  • Flour (for dredging)
  • Olive oil (for frying)
  • 1 to mato (sliced)
  • 1 avocado (sliced)
  • Fresh chives (chopped, to taste (optional))
  • 4 slices of bread (I used a light rye)
  • 1/2 cup mayo
  • 1/4 teaspoon liquid smoke (I used hickory flavor)
  • 1/4 teaspoon red wine vinegar
  • 1/4 teaspoon garlic powder
  • Salt & pepper (to taste)

Instruction

  • Cut eggplant into circles and put into a large bowl. Sprinkle slices with salt and let sit 15-30 minutes until the bitter juice is released. I don't bother rinsing the slices before frying them because then they're nicely seasoned.
  • Meanwhile, make the dressing by combining mayo, liquid smoke, red wine vinegar, garlic powder, and salt & pepper. Set aside.
  • Dredge eggplant slices in flour.
  • Place a skillet on medium-high heat and add olive oil. Once the oil is warm, add the eggplant. Don't crowd the pan. You'll probably end up doing two batches. Fry on each side for a few minutes until they're nicely browned and cooked through. You may need to add more oil as the eggplant tends to absorb it.
  • Meanwhile, prepare your tomato, avocado, and chives, and toast your bread.
  • When everything is ready, assemble your toast and sprinkle chives on top. Add extra salt & pepper if desired.