Open Faced Eggplant-Avocado Sandwich - cooking recipe

Ingredients

1/2 eggplant (1/4 inch thick slices)
4 slices bread
2 -3 teaspoons olive oil
3 avocados
3 garlic cloves (minced)
2 -3 teaspoons lime juice
2 pinches salt
1 pinch black pepper
1 teaspoon mint (optional)
2 -3 teaspoons cilantro

Preparation

Slice the eggplant into 1/4 inch slices and lightly spread olive oil on both sides of each slice.
Toast the slices of eggplant in toaster oven (Or you could bake in oven for ~8 minutes at 350 degrees).
Set aside to cool slightly.
Coarsely mash avocados in a bowl.
Add garlic, lime juice, salt, pepper, mint, and cilantro. Mix well.
Place eggplant slices on bread (covering the bread) and spread the avocado spread generously on top of the eggplant.