Vegan aubergine burgers with avocado mayo

Ingredients

4 multiseed bread rolls (each weighing about 75g/2¾oz), halved

1 large aubergine, wide middle section cut into 4 slices 2cm/¾in thick

1½ tbsp extra virgin olive oil

½ tsp ground cumin

½ tsp ground coriander

1 small red pepper, deseeded and finely sliced

1 small yellow pepper, deseeded and finely sliced

1 red onion, finely sliced

1½ tbsp red wine vinegar

1 tbsp soft light brown sugar

25g/1oz fresh rocket leaves or baby leaf salad

1 large beef tomato, cut into four thick slices

coriander sprigs, to garnish (optional)

For the avocado mayo

1 small ripe avocado, peeled, stoned and roughly chopped

2 tsp fresh lime juice

1 small garlic clove, crushed

sea salt flakes and freshly ground black pepper

Method

Preheat a griddle pan over a medium heat.

Meanwhile, to make the avocado mayo, place all the ingredients in a small bowl and season well. Mash with a fork until as smooth as possible and set aside.

Toast the rolls cut-side down on the griddle pan for 1 minute and set aside. Brush the aubergine slices on both sides with half the olive oil and sprinkle with the cumin and coriander. Place on the griddle pan and cook for 4–5 minutes on each side, or until softened and lightly charred.

Meanwhile, heat the remaining oil in a large, non-stick frying pan and stir-fry the peppers and red onion for 8–10 minutes, or until well softened and lightly browned. Stir in the vinegar and sugar and season. Cook for a few seconds more, stirring constantly.

Place the four bread roll bases between four plates and top each with a small handful of rocket, then a slice of tomato. Divide the pepper mixture between the rolls and top with the aubergine. Spoon the avocado mayo on top, garnish with a few coriander sprigs, if using, and cover with the roll tops. Secure with a wooden skewer if you like. Serve immediately.

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