Protein Bagel VLT - Warburtons

Ingredients

• Preheat the oven to 140°C (120° fan) | 275F | gas 1. Line two baking trays with greaseproof paper and place an oiled wire rack on top of each one.
• Mix the marinade ingredients together and set aside.
• Cut the stalk off the aubergine, then cut it in half lengthways. Use a mandolin to cut 3mm thick strips (the aubergine skin will run along one edge of each strip like bacon rind).
• Dip each slice of aubergine in the marinade and spread them out on the racks, ensuring there are no overlaps.
• Bake for 30 minutes, then turn the slices and bake for a further 20 minutes.
• Remove the trays from the oven and leave the aubergine bacon to cool and crisp for a few minutes.
• Toast a Protein bagel, then spread with your favourite vegan mayo
• Stack with slices of tomato, your aubergine rashers and rocket
• Sandwich together and tuck in