Ingredients: Two aubergines (eggplants) flour two eggs extra virgin olive oil one 120 g. of jar Avruga salmon mousse Directions: Cut the aubergines (eggplants) into 1 cm. thick rounds. Salt and leave them to stand. Wash them out and let them dry out. Coat in batter and fry them in plenty of olive oil. Spread half of them with the salmon mousse, add a teaspoon of Avruga and another slice of aubergine on top. Serves 4.