Slice the aubergine into 1 cm thick slices, sprinkle them with smoked salt and leave to rest for 30–60 minutes.
Crack the eggs into a bowl and beat them together with the chopped oregano. Place the flour and breadcrumbs in separate bowls. Coat the aubergine slices first in flour, then in the beaten eggs and finally in the breadcrumbs.
Fry the coated aubergine slices in a pan with oil until golden and crispy, then place them on kitchen paper. Place a slice of cheese on every other slice of warm aubergine.
Place the chillies in a blender jug with the garlic and 50 ml of the oil, and blend using a hand blender.
Place the egg yolks in a large bowl with the mustard, 1 tbsp vinegar, a little salt and pepper, and whisk well with a whisk or an electric whisk.
Now whisk the oil into the egg yolks a little at a time in a thin stream. Pour slowly enough that the oil is constantly being whisked into the egg yolks. Pause occasionally whilst adding the oil and whisk the mayonnaise thoroughly. Continue until all the oil has been added, then whisk in a little water. Whisk thoroughly again – this helps to ensure that the mayonnaise doesn’t separate and that it has a nice, smooth consistency.
Finally, season to taste with salt and, if desired, a little extra vinegar.
Cut the buns in half and toast them in the oven or in a toaster. Meanwhile, wash the salad and slice the tomatoes, onions and gherkins, then set aside. Place the four bottom halves on separate plates and spread the chilli mayonnaise on top – don’t be shy here, so feel free to be generous. Then add slices of gherkin, onion and tomatoes, and top with lettuce leaves. Place two slices of fried aubergine in each burger and finish by spreading chilli mayonnaise on each top half and placing it on top.
Enjoy the burgers as they are, or serve them with small chips or other tasty fried potatoes, and serve extra chilli mayonnaise for dipping.
