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Eggplant Burgers

Yield
Servings
Prep time
30 mins
Course
Entrée
Special Diets
Vegetarian
Source

From Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert. Copywright 2005 by Herald Press, Scottdale, PA. Used by perm

Description

"A delicious late summer meatless grill - or make it under the broiler. You might need a knife and fork to eat these hearty sandwiches."

Ingredients

2 Tolive oil
2 tvinegar (balsamic or wine)
1 tDijon mustard
1⁄4 tsalt
1⁄4 tpepper (freshly ground)
1 eggplant (large)
8 slicheese (thinly sliced)
2 tomatoes (thinly sliced)
1 roasted red pepper (sliced in four pieces)
8 basil (leaves, fresh - you can use up to 16 leaves)
4 crusty rolls (or 8 slices of sturdy bread)

Instructions

Whisk the oil, vinegar, mustard, salt, and pepper together in a small bowl.

Cut the eggplant crosswise into 1/4" thick slices to make 12-16 slices. Brush with the oil mixture. Place on grill over medium-high heat.

Close the lid and cook, turning and brushing occasionally with the oil mixture, until tender, about 5-10 minutes. Remove from grill. (NOTE: The eggplant may be cooked under the broiler or sauteed in a frying pan until tender, 4-5 minutes on each side.)

Stack 2 slices of eggplant, then place a slice of cheese on top. Top with another piece of eggplant, then add 2 slices of tomato and/or a piece of roasted red pepper. Then add 2-4 basil leaves, another piece of eggplant, and another piece of cheese. Finish with one piece of eggplant.

Repeat to make 4 stacks, adding a grind of pepper at the end.Place each stacked burger on the grill, and cook with lid closed, for about 2 minutes, turning once.

Drizzle balsamic vinegar or olive oil on the inside of the bread and place on the grill until toasted. Rub a cut clove of garlic on each piece of bread. Top with the eggplant burgers.

Serve immediately. You can also allow the burgers to cool, wrap tightly and refrigerate for several hours or overnight, allowing the flavors to blend. Either way is delicious!