Anchovy Flavored Eggplant on Toast

1. 1

   Cut the stem end off the eggplant, and slice as thinly as possible (about 3mm thick).

2. 2

   Toast the bread.

3. 3

   Dissolve 2 teaspoons of salt in 400 ml of water, and soak the sliced eggplant for a while.

4. 4

   Chop up the anchovy filets finely, and mix together with the other * ingredients.

5. 5

   Heat up the olive oil in a frying pan, drain and dry the eggplant slices and line them up in the frying pan.

6. 6

   When the slices are lightly browned on both sides, take them out and leave them to cool down a bit.

7. 7

   Note: Since the eggplants will continue cooking a bit with residual heat, I've layered them on the plate on purpose.

8. 8

   Spread the mayonnaise sauce on the toast.

9. 9

   Top with the eggplant slices and chopped basil (or parsley), and it's done.

10. 10

    You can also turn this into sandwiches with cucumber, lettuce, avocado, etc.

* Per serving · 4 servings · Values may vary.

No additional tips available.