Eggplant burgers felt jilted by Vanilla Bean's Eggless Custard Tarts and opted to hijack her Sweet Potato Hash Browns as revenge, who wants sweet potato hash browns anyways (don't quote me, because I happen to love sweet potato hash browns, but the eggplant burgers were simply amazing).
I found this recipe in my Simple in Season cookbook, and although it is a late summer recipe, I happened to have all the ingredients on hand (well, at least in some fashion, dried basil, not fresh), except for the eggplant, but I didn't have time to make it before "E" rolled around and Vanilla Bean had an excellent post with Eggless Custard Tarts, so I decided to move on to something else....but I just couldn't get it out of my mind, so I picked up an eggplant and threw a couple together.
Here is a quick run down on how to make them, I followed the recipe in true Madame Blueberry style - in other words it was a guide - measuring and exact items are not typically essential...unless you are talking about flour and cornstarch, etc.
|Cut 1/4 inch slices of eggplant - brush with a mixture of olive oil, balsamic |
vinegar, dijon mustard, salt and pepper. Grill or broil. I broiled them
|Stack as follows: Eggplant - slice of cheese - eggplant - slice of tomato and some |
basil -eggplant - slice of cheese - eggplant. Grill or broil for another 2 minutes -
I broiled for one minute.
|Grill (or pan fry) a crusty roll (or whatever you happen to have) open face after |
brushing the surface with olive oil -I brushed with what was left of the original
|Rub the grilled side of the roll with a cut piece of garlic.|
|Enjoy an absolutely delicious eggplant burger.|
|And in case you were wondering, Vanilla Bean's Sweet Potato Hash Browns.|