Step 1

Preheat oven to 160C/320F.

Step 2

Cut the ends off the aubergine and then slice lengthways into quarters so you have 4 long pieces.

Step 3

Lay each quarter flat on the chopping board and cut into thin slices about 1/4cm. Repeat until the eggplant is all cut up. You will have around 20 slices.

Step 4

Line 2 baking sheets with parchment paper and place the aubergine slices in rows.

Step 5

Make the marinade by mixing all the remaining ingredients in a bowl. Brush each slice with the marinade and then flip and brush the other sides so they are well coated.

Step 6

Place into the oven for 20-25 minutes. Check them after 10 minutes and flip them over. Keep an eye on them making sure they don't burn. They should be crispy but not charred! They may need a little longer depending on your oven type.

Step 7

Remove from the oven and leave to cool/crisp up whilst you prepare the sandwich.

Step 8

Spread vegan butter and mayonnaise onto the bread then load with tomato slices, lettuce and the eggplant bacon!

Step 9

Slice in half and enjoy!