(originally made 10/22/2007)
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.
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)
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.
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.
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