Storing information for processing this form.Sharing information with our partners only in direct relation to your enquiry.

    You will need

    Pack of warburtons protein bagels

    Large tomato


    Vegan mayo

    2 tbsp tahini paste

    2 tbsp cider vinegar

    2 tbsp maple syrup

    1.5 tbsp light soy sauce

    1 tsp dark soy sauce

    2 tsp smoked paprika

    1 medium aubergine

    Make with

    Warburtons 4 Seeds and Grains Thin Bagels

    View Product Info

    Make it

    45mins - 1hr | Serves 4

    1. 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.
    2. Mix the marinade ingredients together and set aside.
    3. 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).
    4. Dip each slice of aubergine in the marinade and spread them out on the racks, ensuring there are no overlaps.
    5. Bake for 30 minutes, then turn the slices and bake for a further 20 minutes.
    6. Remove the trays from the oven and leave the aubergine bacon to cool and crisp for a few minutes.
    7. Toast a Protein bagel, then spread with your favourite vegan mayo
    8. Stack with slices of tomato, your aubergine rashers and rocket
    9. Sandwich together and tuck in