Cut the aubergines lengthwise in 1cm slices. Lay on a baking tray on baking paper. They must not overlap. Brush a thin layer of oil over each slice on both sides. Sprinkle salt, paprika and oregano over all of slices. Bake for about 20 minutes or until completely soft in the middle and a knife can pierce through easily.

Cut the mushrooms lengthwise into thick slices. You will get about 3-4 slices from each mushroom. Lay on a baking tray. They must also not overlap. Sprinkle with olive oil and salt. Roast in the oven until cooked but still plump and juicy, about 10- 15minutes.

In the processor mix the olive oil, basil, mayo, garlic and salt.

Cut the rolls in half and toast the inside of the rolls on the grill.

On the roll layer a thin layer of sauce, a slice or two (depending on size of slice) of aubergine, then a few mushroom slices to cover, the lettuce, then tomato, then sauce.