Grilled Eggplant Burgers

(originally made 10/22/2007)

Hard to believe I'd never had an eggplant a year ago, and now I'm an addict LOL These are easy, delicious, and oh so yummy! Wishing I'd saved some of the panini bread squares I bought at the market on Sat, but straight off the plate is just as good :)  I used part skim mozz for the first cheese layer, and a parm/romano shred for the second cheese layer.

Thanks Rosie!

Grilled Eggplant Burgers

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 (I used tomato)
8 leaves fresh basil (I used dried)
Freshly-ground pepper
Seasoning Oil
2 tablespoons extra-virgin olive oil
2 teaspoons wine vinegar or balsamic vinegar (I used balsamic)
1 teaspoon Dijon-style mustard
Sea salt 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.

Source: Rosie, TOH


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