http://www.care2.com/greenliving/grilled-eggplant-burgers.html
Grilled Eggplant Burgers
Inspired by Simply in Season, by Mary Beth Lind and Cathleen Hockman-Wert (Herald Press, 2005).
This recipe made our mouths water: tender eggplant slices team up with melted cheese, tomato or red bell pepper, and fresh basil to make a stack or a sandwich that tastes like summer. You can fire up the grill or make these under the broiler or in a pan; any way you do it, this is a healthy and flavorful meatless meal.
INGREDIENTS
1 large eggplant, sliced into 16 1/4-inch rounds
8 thin slices provolone, Gouda, or other cheese
2 thinly-sliced tomatoes or 4 large pieces roasted red bell pepper
8 to 16 leaves fresh basil
Freshly-ground pepper
Seasoning Oil
2 tablespoons extra-virgin olive oil
2 teaspoons wine vinegar or balsamic vinegar
1 teaspoon Dijon-style mustard
Seasalt and freshly-ground pepper, to taste
1. Whisk all seasoning oil ingredients in a small bowl.
2. Brush eggplant slices with seasoning oil and place over medium-high heat on grill. Close lid and cook until tender, turning and brushing with remaining seasoning oil, about 5 to 10 minutes. Remove from grill. (You may also cook eggplant under the broiler, or saute them in a pan until tender, about 4 or 5 minutes per side.)
3. Place a slice of cheese on 1 eggplant slice, then top with another eggplant slice. Top this with 2 tomato slices or a piece of roasted red pepper, then put 2 to 4 basil leaves on top of that. Top with third eggplant slice, then another slice of cheese. Top with a fourth eggplant slice. Finish with a grind of pepper.
4. Repeat process to make 4 stacks. Place stacks on grill, close lid, and cook for about 2 minutes, turning once.
5. Serve immediately, or make into sandwiches on crusty rolls or bread. These sandwiches may be served warm or wrapped tightly and chilled several hours or overnight.
Serves 4.
Robyn
Melissa
Deepak
Eric
Dave
Dr. Brent
Isha
Susan
Delia
Michelle
Wendy
Megan
Hilary
Ann
Judi
Ronnie
Kelly
Lily
Terri
Betsy
Cait
Andrew
Jana
Annie B.
Veronica
21 comments
add your comment »Alton Brown from Good Eats recommends what he calls 'purging' eggplant... peel it, then slice it about an inch thick. Put it on a cooling rack over a cookie sheet, then sprinkle it generously with kosher salt. Leave it for an hour, then flip and sprinkle the other side. An hour later, rinse it and squeeze it. This method removes all of the bitter fluid and gives it a more dense texture in dishes.
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I would love to try this recipe... I always thought eggplant was bitter unless it was soaked.... is this true? This is why I always have shyed away from eggplant. Thanks for any advice.
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it was amazing. we just had it for dinner and my hubby is taking the rest for lunch. thank you so much for this.
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Mmm... That sounds SO good! I can't wait to try it!
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does anyone know the nutrutional values of this recipe?
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Eleonor N--I'm a vegan and I guarantee you it is not hard to get protein. Protein is one of the easiest things to get, period--you might worry more about iron, though. :) http://www.vegsoc.org/info/protein.html
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Eggplant is very tasty, but there is a lack of proteins in this meal. As vegetarian, I find that replacing proteins is what takes most planning.
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Pledging not to eat beef once a week is a little silly for me, since I'm already vegetarian, but this recipe sounds good and I have eggplant in the fridge. :)Dinner is covered tonight!
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No problem for me to pledge not to eat beef, I NEVER eat beef!
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Eggplant and mushrooms are nightshade plants (so are tomatos and peppers) and intensify pain for those of us with arthritis. This recipe would probably work with a tofu or seitan replacement.
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