Eggplant Burger Food

EGGPLANT BURGERS

Steps:

• Place the eggplant slices on a plate, and cook in the microwave for about 5 minutes, or until the centers are cooked.
• Melt margarine in a large skillet over medium-high heat. Fry eggplant slices until lightly toasted on each side, and place one slice of cheese onto each one. Cook until cheese has melted, and remove from the skillet.
• Place eggplant on hamburger buns, and allow each person to top with lettuce, tomato, onion, and pickles, and dress with ketchup, mayonnaise and mustard.

BAKED EGGPLANT BURGERS

Steps:

• Preheat oven to 450 degrees.
• Roast the eggplant by cutting it into 1/4″ slices and brushing each side with olive oil.
• Bake for 10 minutes on one side, then flip the slices and bake for another 5 minutes.
• Place the diced red onion and 2 teaspoons of olive oil in a skillet and cook over medium heat, stirring often, until the onion softens.
• Remove eggplant from the oven, turn the oven down to 400 degrees.
• Stir together the eggplant, onion, beans, bell pepper, parsley, pine nuts, garlic, sea salt, hummus and cumin in a large bowl.
• Blend the mixture in a food processor - about 15 seconds.
• Pour the mixture back into a bowl, stir in the breadcrumbs, and use your hands to make four large patties.
• Line a baking sheet with aluminum foil and spray the foil with olive oil or nonstick cooking spray. Place the patties on the foil.
• Bake for 45 minutes, turning them over halfway through.
• Remove the burgers from the oven, top with hummus or tahini sauce, and enjoy!

GRILLED EGGPLANT BURGER

Steps:

• Preheat grill (you could also cook eggplant on stove top).
• Slice eggplant 1/8 to 1/4 inch thick.
• In a small bowl, mix together the olive oil, balsamic vinegar, garlic, salt, and pepper.
• Brush sides of eggplant slices with the mixture.
• Grill eggplant slices for about 10-14 minutes.
• Lay Eggplant on hamburger roll, top with a spoonful of tomato or pesto sauce, and sprinkle on Parmesan cheese.

GRILLED EGGPLANT BURGERS

Steps:

• 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.).
• 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.
• 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.
• (I had mine open faced on ciabatta bread).