Vegan aubergine burgers
Summary Not available
- 4 rolls (halved)
- 1 large aubergine (wide middle section cut into 4 slices 2cm/¾in thick)
- 2 tbsp olive oil
- 5 tsp ground cumin
- 5 tsp ground coriander
- 1 small red pepper (deseeded and finely sliced)
- 1 small yellow pepper (deseeded and finely sliced)
- 1 red onion (finely sliced)
- 1.5 tbsp wine vinegar
- 1 tbsp brown sugar
- 1 leaf salad
- 1 tomato (cut into four thick slices)
- 2 stem fresh coriander (to garnish (optional))
- 1 small ripe avocado (stoned and roughly chopped)
- 2 tsp lime juice
- 1 small garlic clove (crushed)
- 1 tsp black pepper
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
No extra notes