Eggplant Aubergine And Portabella Burgers Recipes
THE ULTIMATE GRILLED PORTOBELLO BURGER
Grilled portobello mushroom burgers with grilled eggplant, roasted red peppers, red onion, arugula, and pesto sauce.
Yield 2 burgers
Number Of Ingredients 12
Steps:
- Add the olive oil and balsamic vinegar to a small blender and blend well until smooth. Wash and pat dry the portobello caps and transfer them to a sealable container (or zip-lock bag) along with the balsamic marinade. Allow the mushrooms to marinate at least 15 minutes, up to 1 hour.
- Heat the grill to medium and brush the eggplant slices with olive oil and sprinkle with salt and pepper.
- Place the portobello mushrooms and the eggplant on the hot grill and cover. Cook until grill marks appear, about 2 to 3 minutes for the eggplant and about 5 to 7 minutes for the mushrooms. Flip and continue cooking until vegetables are juicy, tender, and cooked through, about another 2 to 3 minutes for the eggplant and 5 to 7 minutes for the mushrooms. Transfer vegetables to a plate.
- Toast two buns with havarti cheese (or your choice) and layer with a grilled portobello mushroom, a few slices of eggplant, roasted red bell pepper, red onion, and arugula. Drizzle on desired amount of pesto sauce and serve.
CRISPY EGGPLANT AND PORTOBELLO MUSHROOM AND CHEESE SANDWICHES
Provided by Giada De Laurentiis
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Place an oven rack in the center of the oven. Preheat the oven to 450 degrees F. Spray 2 heavy baking sheets with vegetable oil cooking spray or line with silicon baking mats. Set aside.
- In a medium bowl, mix together the flour, salt and pepper. Place the eggs in another medium bowl. Place the breadcrumbs in a third medium bowl. Toss the eggplant slices and mushrooms in the flour mixture to coat. Working in batches, dip the eggplant slices and mushrooms first in the eggs and then into the breadcrumbs to coat. Arrange in a single layer on the prepared baking sheet. Drizzle with the olive oil, if using, and roast until brown and crisp, about 20 minutes.
- To assemble the sandwiches, spread each slice of bread with 2 tablespoons of tomato-basil sauce. Place the mushrooms on top. Add 1/4 cup of cheese and 1/2 cup of arugula. Place the eggplant slices on top. Spoon 1 tablespoon of tomato-basil sauce on top of the eggplant. Repeat for the remaining sandwiches and serve.
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PORTOBELLO MUSHROOM BURGERS WITH AUBERGINE
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- Preheat the oven to 200c. Slice the aubergine into 8 slices, sprinkle with salt and leave to drain in a colander for at least 30 minutes. Mix all the marinade ingredients (except the vegetables) and set aside. Line a baking tray with tinfoil, lightly spray the mushrooms with oil, place gill-side down on the tray and roast for 20 minutes. Remove from the oven, turn over and drizzle half of the marinade over the gills of the mushrooms. Return the oven and roast for a further 10 minutes.
- Mix the chipotle with the Greek yoghurt. Start toasting the buns. Add the halloumi slices to the frying pan and lightly brown on each side. When the bread is toasted, spread a tablespoon or two of the chilli yoghurt on each bun, stick on a leaf or two of crunchy lettuce, then add one mushroom and two slices each of aubergine and halloumi. Top with the other half of the bun and serve immediately, with any leftover chilli yoghurt on the side.
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- Remove stems from mushrooms. In a large ZipLoc, combine the marinade ingredients and add the mushrooms. Marinate for 1-2 hours.
- Prepare the sauce by mixing the sauce ingredients together in a small bowl. Refrigerate until needed.
- Cut shallots into thin slices. Add a tablespoon of butter and/or olive oil to a pan on medium heat. Fry the shallots for about 10 minutes or until they're soft and browned, stirring occasionally. You may need to turn the heat down to medium-low so they don't burn. Set cooked shallots aside.
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