Ingredients

1 aubergine

1 tbsp vegetable oil (to coat the aubergine)

1 tsp garlic, minced

1/2 tsp sugar

1 tsp soy sauce

Pinch of sea salt

1/2 tsp black pepper

1 nori sheet (sushi paper), crushed into little flakes

8 slices of bread, cut into squares (crusts removed)

2 tbsp vegetable oil

2 tsp cornstarch or flour

1 tbsp black or white sesame seeds

Instructions

Step 1: Preheat your oven to 220°C (200°C fan).

Step 2: Pierce the aubergine several times with a fork. Brush it with 1 tablespoon of vegetable oil, then roast in the oven for 40 minutes, until the skin is wrinkly and the flesh is soft.

Step 3: Remove the aubergine from the oven and let it cool for 5 minutes. Peel off the skin and mash the flesh in a bowl with minced garlic, sugar, soy sauce, sea salt, black pepper, and crushed nori flakes. Mix well, cover, and refrigerate for at least 4 hours, preferably overnight.

Step 4: Cut the bread slices into squares, removing the crusts. Save the crusts to make breadcrumbs if desired.

Step 5: Take the aubergine mixture from the fridge and mix it well again.

Step 6: Spread about a 2 cm layer of the aubergine filling onto one piece of bread, then top with another piece to form a sandwich. Repeat this for all squares.

Step 7: In a shallow dish, combine 2 tablespoons of vegetable oil with 2 teaspoons of cornstarch or flour to create a thick coating mixture.

Step 8: Gently toss each sandwich in the oil mixture to coat, then press sesame seeds onto all sides. Repeat for all four sandwiches.

Step 9: Heat a frying pan over medium heat with a splash of oil. Fry the sandwiches for about 4 minutes on each side until golden and crispy.

Step 10: Remove the toasts from the pan and drain on kitchen paper to absorb any excess oil. Serve warm and enjoy!

Tips & Variations

For extra flavor, add a dash of chili powder or smoked paprika to the aubergine mixture before refrigerating.

Use gluten-free bread and tamari sauce to make this recipe gluten-free.

Try different types of seaweed flakes if nori is unavailable, but nori provides the best “seafood” flavor.

Make breadcrumbs from the bread crusts to sprinkle on top before frying for an extra crunchy texture.

FAQs

Can I make the aubergine mixture ahead of time?

Yes, the aubergine mixture actually benefits from resting in the fridge overnight as it allows the flavors to deepen and meld together.

What can I use instead of nori sheets?

If you don’t have nori sheets, you can try other seaweed flakes or kelp powder to get a similar umami, sea-inspired flavor, but nori is preferred for its subtle taste.