Lightly score the aubergine slices on each side, then sprinkle with salt and set aside for about 10-15 minutes. Dry the slices off with a paper towel, then brush both sides with olive oil. Brown the slices in a dry pan, then set aside and keep warm.

Melt the butter in the same pan that you cooked the aubergine, add the egg, salt, pepper, garlic and the chilli. Fry to your taste.

Sprinkle the egg with the sliced chives and vinegar, slide on top of the reserved aubergine and eat immediately.