Vegan aubergine burgers

Ingredients

• 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 chopped
• 2 tsp fresh lime juice
• 1 small garlic clove, crushed
• sea salt flakes and freshly ground black pepper

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