Crayfish Sandwiches With Eggplant, Watercress And Mayonnaise - cooking recipe

Ingredients

3 None egg yolks
2 tsp dijon mustard
2 tsp white wine vinegar
2 tsp lemon juice
1 3/4 cup olive oil
2 None large eggplants, peeled, sliced thinly, salted for 30 mins
24 slices sourdough
1 bunch chives, finely chopped
36 None large crayfish tails, cooked, halved, deveined
1 bunch watercress, trimmed

Preparation

To make mayonnaise, whisk together egg yolks, mustard, vinegar, lemon juice and 1/2 tsp salt. Add 3/4 cup oil, drop by drop, whisking constantly, until 1/2 has been added. Then continue to whisk in remaining oil in a steady stream. Add water to thin, if necessary.
Working in batches, heat remaining olive oil in a wide frying pan, pat eggplant dry with paper towels and saute until browned on both sides. Drain on paper towels.
Spread mayonnaise over 12 slices of bread. Sprinkle with chives then top with eggplant and crayfish tails. Season and top with watercress and remaining slices of bread. Serve.