Eggplant Burgers
"A delicious late summer meatless grill - or make it under the broiler. You might need a knife and fork to eat these hearty sandwiches."
Prep.
Category:
Tags:
Ingredients
For 4 Serving(s)
eggplant-burgers
- 2 T olive oil
- 2 t vinegar
- 1 t Dijon mustard
- 1/4 t salt
- 1/4 t pepper
- 1 eggplant
- 8 sli cheese
- 2 tomatoes
- 1 roasted red pepper
- 8 basil
- 4 crusty rolls
Eggplant Burgers Directions
- 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!