My family loves these burgers. Grilled bits of eggplant stacked with layers of cheese, pesto, and tomatoes come together inside a whole wheat bun to make one delicious vegetarian sandwich. Vary the types of cheese and buns to your liking.
Eggplant Basil Burgers
Adapted From Canadian Living
2 Tbsp extra virgin olive oil
2 tsp wine vinegar
1 tsp dijon mustard
1/4 tsp salt and pepper
1 large eggplant (1 1/4 lb)
4 slices of provolone cheese (or try mozzarella, even blue cheese)
2 tomatoes, sliced
8 fresh basil leaves, or some fresh pesto
4 crusty rolls
Whisk together the oil, vinegar, mustard, salt and pepper until well blended. Set aside. Slice the egg plant cross-wise into about 16 slices, each 1/4 inch thick. Sprinkle each slice generously with salt and let sit for about 15 minutes on a cookie cooling rack to allow the salt to draw out the extra moisture in the egg plant. You’ll see water beading and coming to the surface. Rinse off the salt with water and dry the eggplant slices with paper towel before proceeding.
On a lightly greased grill (or foil lined cookie sheet), brush both sides of the slices with the oil and vinegar mixture. Grill or broil them, turning and brushing occasionally until they are tender (about 10 minutes).
Top one eggplant slice with 1/2 a piece of cheese, sandwich with another eggplant slice. Top with 2 tomato slices, then basil leaves (or some pesto). Top with a third egg plant slice, then half a slice of cheese. Finish off with a 4th eggplant slice. Continue until you have four stacks. Grill or return to the oven to heat and melt the cheese, before stuffing them into buns.
Makes 4 eggplant sandwiches