Instructions

1. Cut the onion, the poblano chili, the tomato, the avocado, and the regular tomatoes into uniform fine dice.
2. Mix them in a bowl.
3. Season the mixture with salt and pepper, cumin, chipotle, and paprika.
4. Slice the eggplant into 1/4 inch slices.
5. On a medium heat roast the eggplant.
6. In a blender blend the chives, parsley, and cilantro with the water.
7. Slowly drizzle the olive oil to create an emulsion.
8. If the emulsion contains broken pieces of the herbs, strain it through a fine mesh strainer.
9. Add the sauce at the bottom of the plate, and alternate the eggplant layers with the pico de gallo.