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.
Preheat the oven to 180C (160C fan) mark 4. Make the marinade by combining all ingredients in a small saucepan.
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.
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.
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.
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.
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!
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. 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.
