GRILLED EGGPLANT BURGER
Make and share this Grilled Eggplant Burger recipe from Food.com.
Provided by SushiBeans
Categories Vegetable
Time 15m
Yield 6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 241.7, Fat 11.2, SaturatedFat 2.9, Cholesterol 7.3, Sodium 433.2, Carbohydrate 27.7, Fiber 4.2, Sugar 5.3, Protein 8.4
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.
GRILLED EGGPLANT BURGERS
I got this from a care2.com email. They said it was inspired by Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert. I had to post it so I wouldn't loose it. It was so good!
Provided by Colleen321
Categories Vegetable
Time 27m
Yield 4 serving(s)
Number Of Ingredients 10
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).
Nutrition Facts : Calories 300.4, Fat 22.1, SaturatedFat 10.6, Cholesterol 38.6, Sodium 496.6, Carbohydrate 11.5, Fiber 5.4, Sugar 5.2, Protein 16.3
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