Tuna sandwich

1. Remove the stem of the eggplant, wash, pat dry and cut into slices. Heat 2 tablespoons of oil in a frying pan and brown the eggplant slices for 3 minutes on each side. Salt and pepper. Drain on paper towels.

2.  Cut the gherkins into small pieces. Peel and slice the shallot. Wash, dry and chop the chives. Drain the tuna and crumble it. Wash, dry and cut the tomatoes into slices.

3. In a bowl, combine the mayonnaise, tuna, gherkins, shallot, chives, pepper and mix.

4. Cut the baguette into 4 equal pieces, then lengthwise. Spread on the lower side the eggplant, tomato and tuna mixture. Cover.

Photo credit: Sucré Salé