In this plant-based take on the classic BLT we replace bacon with smoky slices of roasted aubergine. This sandwich involves a little bit of cooking, but minimal prep and just a few minutes in the oven means it’ll hardly make a dent of time in your day.
2 tsp smoked paprika
1 tsp muscovado sugar
2 tsp sunflower oil
1 ½ tbsp soy sauce
1 avocado, mashed
Handful of lettuce leaves
1 large tomato, sliced
½ onion, sliced
4 tbsp hummus
4 slices bread
Preheat oven to 180˚C and thinly slice aubergines.
Combine smoked paprika, sugar, sunflower oil and soy sauce in a bowl. Mix together until sugar is dissolved, then add aubergines coating them completely in the marinade.
Lay coated aubergine slices on a tray and oven cook for 15 minutes. This will be your “bacon”.
Remove aubergines from the oven once done (they should be soft and slightly crispy at the edges). Spread your bread slices with mashed avocado then layer with lettuce, tomato, onion and aubergine. Top with a generous amount of hummus before closing the sandwich.