Vegan 'BLT' sandwich

Name: Vegan 'BLT' sandwich
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 serving(s)
Ingredients: 1 medium aubergine; 1 tsp. smoked paprika; 25 mL (1 fl oz) maple syrup; 1 tbsp. cider vinegar; 1 tbsp. soy sauce; 1 ripe avocado; 1/2 small garlic clove, peeled; 1 tsp. apple cider vinegar; 3 tbsp. olive oil; 4 slices of good bread, toasted; 1 medium tomatoes, thinly sliced; 1/2 a baby gem lettuce, leaves separated

The powerful marinade on the strips of aubergine gives them a complex, savoury flavour and cooking them in this way allows them to crisp up and is complimented by the creamy avocado mayonnaise.

By The GH Kitchen TeamPublished: 14 December 2017

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Yields:

2 serving(s)

Prep Time:

15 mins

Cook Time:

20 mins

Total Time:

35 mins

Cal/Serv:

568

Ingredients

1 medium aubergine

FOR THE MARINADE

1 tsp. smoked paprika
25 ml (1 fl oz) maple syrup
1 Tbsp. cider vinegar
1 Tbsp. soy sauce

FOR THE MAYONNAISE

1 ripe avocado
1/2 small garlic clove, peeled
1 tsp. apple cider vinegar
3 Tbsp. olive oil

TO GARNISH

4 slices of good bread, toasted
1 medium tomatoes, thinly sliced
1/2 a baby gem lettuce, leaves separated

Directions

1. Step 1
  Preheat the oven to 180C (160C fan) mark 4. Make the marinade by combining all ingredients in a small saucepan.
2. Step 2
  Cut the aubergine in to quarters lengthways. Slice into long strips, about 3mm (1/8in) thick, and you should end up with around 24 strips. Place the strips on a large baking tray lined with baking parchment and bake for 15min.
3. Step 3
  After 15min, turn the aubergine and brush with half the marinade; return to the oven for a further 5min. Heat the remaining marinade over a high heat and bubble for 30sec-1min, until slightly thickened and the flavours have intensified.
4. Step 4
  Remove the aubergine from the oven, increase the heat to 200°C (180°C fan) mark 6 and brush the slices with the reduced marinade. Return to the oven for a final 5min, making sure to keep an eye on them as they can begin to catch quickly. Remove from the oven and set aside on a wire rack while you prepare the other elements of your sandwich.
5. Step 5
  To make the mayo, place all ingredients in a small food processor along with a generous pinch of salt and pepper and whizz until smooth.
6. Step 6
  Assemble the sandwiches by placing a few lettuce leaves on the bottom of one slice of bread, followed by a few slices of tomato, followed by the aubergine bacon and a generous smear of avocado mayo. Top with another slice of bread and enjoy!
  
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Per Serving:

Calories: 568
Fibre: 14 g
Total carbs: 47 g
Sugars: 15 g
Total fat: 34 g
Saturated fat: 6 g
Protein: 12 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time

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