• 1.5 tablespoon canola oil
  • 1 ½ tablespoons ground cumin
  • salt to taste
  • freshly ground pepper
  • 2 medium eggplants, sliced crosswise ¼ inch thick
  • 1 avocado
  • 1 tablespoon fresh lime juice
  • 4 wheat breads, toasted
  • shredded cabbage, cilantro leaves and pickled jalapeños and carrots, for serving


  1. Heat a grill pan. In a large bowl, whisk the oil with the cumin and season with salt and pepper.
  2. Add the eggplants to the bowl and toss to evenly coat. Working in batches, grill the eggplants over moderate heat, turning, until tender, about 5 minutes per batch.
  3. In a small bowl, mash the avocado with the lime juice. Spread the mashed avocado on the bottom buns.
  4. Top with the eggplants, cabbage, cilantro and pickled jalapeños and carrots, close the buns and serve.

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