Friday, June 15, 2018

Eggplant burgers


I've spent the last few mornings pulling english ivy and other non-native invasives from my yard. I've heard that many find the task of weeding to be satisfying and even rewarding.  I. do. not.  I find it to be sweaty and exhausting, and with the constant threat of poison ivy, a little bit scary.  So I need an easy and tasty dinner for tonight!

I found this tasty recipe for an easy “burger” grill in the summer Martha Stewart Living magazine. I made a few little changes and additions (in parentheses).

  • 4 slices eggplant, about 1 inch thick
  • 1 large red onion, sliced in 1/2 inch rounds (I used sweet onion, like vidalia)
  • extra-virgin olive oil, for brushing (I used olive oil spray or mist)
  • 1/4 cup red wine vinegar
  • 1/4 pound mozzarella, cut into slices
  • 4 brioche buns, preferably with sesame seeds, halved (I used King’s Hawaiian hamburger rolls)
  • 4 small leaves of Bibb or Boston lettuce (I used spinach, because that’s what was in my frig, and all worked out OK!)
  • 1 cup lightly packed fresh basil leaves (we added slices of tomato)
  1. Preheat grill. Spray eggplant and onion with oil and season with salt and pepper. Grill onion until it’s softened.
  2. Grill eggplant on one side. Flip and add cheese to new side. Grill until cheese is melted.
  3. Layer basil, eggplant with cheese, onion, tomato, and spinach on roll and enjoy!

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