Vegan aubergine burgers recipe
 Delicious and low-calorie vegan burgers with a zesty avocado vegan mayo. Perfect for a barbecue. These aubergine burgers can form part of a low-calorie diet of 1200–1500 calories a day. Each serving provides 433 kcal, 9g protein, 64g carbohydrates (of which 17g sugars), 14g fat (of which 3.5g saturates), 11g fibre and 0.7g salt. 4 wholewheat or multiseed bread rolls (each weighing about 75g/2¾oz), halved1 large aubergine, wide middle section cut into 4 slices 2cm/¾in thick 1½ tbsp extra virgin olive oil½ tsp ground cumin½ tsp ground coriander1 small red pepper, deseeded and finely sliced1 small yellow pepper, deseeded and finely sliced1 red onion, finely sliced1½ tbsp red wine vinegar1 tbsp soft light brown sugar25g/1oz fresh rocket leaves or baby leaf salad1 large beef tomato, cut into four thick slicescoriander sprigs, to garnish (optional) 4 wholewheat or 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) 1 small ripe avocado, peeled, stoned and roughly chopped2 tsp fresh lime juice1 small garlic clove, crushedsea salt flakes and freshly ground black pepper 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. Preheat a griddle pan over a medium heat. 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. 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. 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. 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. 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.