Ingredients for avocado chickpea salad….refer to Avocado Chickpea Sandwich
2 tablespoons oil
½ teaspoon sea salt
Cut the eggplant into half. Slice 2 pieces about 1 cm thick. Rub sea salt to prevent them from oxidizing and sprinkle some chilli flakes for flavour.
Heat a cast iron pan. Add 2 tablespoons of oil. Cook the eggplant slices until they are slightly brown and tender.
Spread the avocado chickpea salad onto one slice of the eggplant. Top with another slice of eggplant. Serve and enjoy!