Charred Eggplant And Beef Burgers Food

CHARRED-EGGPLANT AND BEEF BURGERS

Steps:

• Heat grill to high. Char eggplant, turning often, until cooked through and soft, about 30 minutes. Let cool slightly.
• Cut eggplant in half, and scrape flesh into a fine sieve set over a bowl; discard skin. Let stand for 2 hours to drain. Coarsely chop eggplant.
• Stir 1/2 cup eggplant into beef; reserve remainder for another use. Divide mixture into 4 equal pieces. Shape each into a 3 1/2-inch patty (about 3/4 inch thick).
• Reheat grill to high. Grill buns, cut sides down. Brush both sides of burgers with oil, and season with salt. Grill until charred, about 4 minutes per side for medium (3 minutes per side if using a grill pan).
• Meanwhile, mix together ketchup, pickles, yogurt, and mustard. Spread some sauce onto each bun half. Top bottom buns with lettuce, tomato, then burgers. Shave cheese onto burgers using a Microplane zester. Sandwich with remaining bun halves.

EGGPLANT AND TOFU CURRY

Steps:

• Heat 1 tablespoon vegetable oil in a pot over medium-high heat. Add the onion and cook until softened, about 5 minutes. Meanwhile, puree the garlic, ginger, jalapeno and 1 to 2 tablespoons water in a mini food processor until a paste forms. Drain the tomatoes, reserving the juice; coarsely crush the tomatoes in a separate bowl.
• Add the remaining 2 tablespoons vegetable oil and the eggplant to the pot; cook 2 minutes. Add the garlic-ginger paste and cook, stirring, 2 more minutes. Add the curry powder and tomatoes (but not the juice) and cook, stirring, 1 minute. Add the tomato juice and 1 cup water and cook until slightly reduced, about 3 minutes. Add the coconut milk and tofu; simmer until the eggplant is very tender, about 5 minutes. Add the spinach and cook until wilted, about 1 minute. Season with salt and pepper. Serve with rice, if desired.

BEEF BURGER WITH GRILLED EGGPLANT (AUBERGINE) & SALAD GREENS

Steps:

• Combine the yoghurt and hummus in a small bowl.
• Cut the eggplant (aubergine) into 6 slices lengthways; discard the 2 skin-side pieces (or put in your freezer bag of vegetable peelings etc. for using to make vegetable stock (see note above).
• Preheat the grill or barbecue.
• Combine the beef, garlic, tomato paste (or dried Australian Bush Tomato), onion, chilli, basil, breadcrumbs and egg in a large bowl; shape the mixture into 4 patties; cook the patties and eggplant, in batches, on the heated oiled flat grill or barbecue until browned on both sides and cooked through.
• Halve the bread pieces (or rolls) horizontally; toast, cut-sides up; spread the cut-sides with the yoghurt mixture; sandwich the eggplant, patties and salad greens between the toasted pieces of bread or roll.

CHARRED BEEF BURGERS WITH BABA GHANOUSH

Steps:

• Char the eggplant over an open flame, rotating it often to cook evenly, about 20 minutes. The skin should be completely blackened and the flesh should be cooked through. Place the eggplant in a bowl, cover it tightly with plastic wrap (to steam off the skin), and set it aside for 5 to 10 minutes. Then remove the charred skin with a paper towel, leaving the flesh behind. Chop the eggplant with a knife until it is a thick and chunky puree. Mix the eggplant and the yogurt together in a bowl, and season it with salt and pepper to taste.
• Preheat a grill or grill pan over high heat.
• Split the buns in half, and spray the split surfaces lightly with cooking spray. Season the burger patties with salt and pepper to taste. Place the buns, cut sides down, and the burgers on the grill. Allow the buns to char slightly, and then transfer them to a platter. Cook the burgers for about 2 1/2 minutes per side for rare.
• To assemble the burgers, spread the bottom buns with some of the eggplant mixture. Place the burgers on top, and then top each burger with some of the Russian dressing. Pile the tomato, onion, and lettuce on the burgers, and set the bun tops in place. Serve.
• Fat: 29g (before), 7.4g (after)
• Calories: 540 (before), 341 (after)
• Protein: 30g
• Carbohydrates: 38g
• Cholesterol: 56mg
• Fiber: 7g
• Sodium: 773mg