Roast the eggplants directly over the fire until they are completely black on the outside. Once roasted, wrap them in newspaper and let them rest.
We prepare a bed of salt on a plate and place the lampuga loin on it, covering it with salt for about 15-20 minutes.
Peel the eggplants and place the pulp in a bowl. Add the lemon and orange juice, the herbs, the finely chopped olive leaf pepper, a drizzle of oil and salt. The amount of pepper will depend on how hot you want the dish. Stir with a wooden spatula until the eggplants are broken down and mixed with the rest of the ingredients.
We wash the lampuga from salt in a container with water and cut it into sections approximately one finger wide.
We make thick slices of rye bread and toast them a little.
Cover a slice with the shredded eggplant and top with the sliced lampuga. Add a drizzle of oil and salt to taste and optionally a little wild lettuce, fennel seeds or other herbs to taste.
