Dice the aubergine and cook on a medium flame for 20 minutes with 3-4 tablespoons oil, one clove of garlic and some marjoram leaves, covering with a lid.
Throw the garlic away, add the yoghurt and blend all the ingredients to obtain an homogeneous cream. Then add salt, pepper and the crushed walnuts.
Pour the cream on the toasted slices of bread. Garnish with some minced celery, parsley, sliced champignons, rocket leaves, tomatoes and grated carrots.
