Ultimate ALT

ALT is the new BLT. Smoky aubergine is baked until crispy at the edges, before being sandwiched in thick, toasted sourdough, with slices of beef tomato and lettuce. A sandwich doesn’t get more ultimate than this. EASY TIP Use a sharp knife or mandoline to slice the aubergine into thin slices – the thinner the slices, the crisper the smoked aubergine ‘rashers’ will be!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1 Preheat the oven to 180°C/350°F/gas mark 4 and line a baking tray with baking parchment.

Step 2

2 In a small bowl, whisk together the barbecue sauce, ketchup, sunflower oil and smoked paprika. Use a pastry brush to coat both sides of the aubergine slices in the barbecue sauce mix, then place on the lined baking tray. Sprinkle with smoked sea salt. Bake in the oven for 40–45 minutes until the aubergine has softened in the centre and become crisp at the edges.

Step 3

3 In the meantime, toast the bread slices until lightly golden and spread one side with vegan butter.

Step 4

4 Place the lettuce on the base slice of the sandwich, followed by a couple of slices of beef tomato.

Step 5

5 Remove the sliced aubergine from the oven. Use tongs to generously place slices over the tomato, then complete the sandwich with the remaining slice of bread. Cut with a sharp knife and serve while the aubergine is hot.