Eggplant Cheeseburger
Servings
4Serving size
1 burger, including bunThis recipe can be multiplied. Once assembled, the burgers do not keep well: the buns tend to get soggy. Leftover, cooked eggplant and some tomato/shallot topping makes a great sandwich, though.
Serve with Cole Slaw or Bok Choy Slaw or Cilantro Lime Slaw or Jicama Slaw
Serve with Bok Choy Slaw or Cilantro Lime Slaw or Cole Slaw or Jicama Slaw
Ingredients
| 4 tsp. Olive oil (divided) |
| 1 Tbsp. Balsamic vinegar |
| 2 tsp.. Worcestershire sauce |
| 1 lb. Eggplant, raw (cut into 2-inch-thick rounds) |
| 1 Large Shallots, raw (minced) |
| 8 ounce Grape or cherry tomatoes (halved lengthwise) |
| 2 Tbsp., drained Capers |
| 4 ounce Provolone cheese |
| 4 roll Whole wheat hamburger buns (or gluten-free hamburger buns) |
Instructions
Place 3 teaspoons olive oil, the vinegar and Worcestershire sauce in a small bowl and whisk until blended.
When the oven is hot add the olive oil mixture to the pan and then the eggplant.
Return the pan to the oven and roast for about 40 minutes. Turn the eggplant a couple of times during the roasting process.
While the eggplant is roasting, place 1 teaspoon olive oil in a small skillet over medium high heat.
Add the shallot and cook for about 2 minutes.
Add the tomatoes and capers and cook for about 10 minutes, stirring frequently, then remove from heat and set aside.
When the eggplant has cooked for about 35 minutes, toast the hamburger buns (if desired) by placing them in the oven, face down and directly on the rack.
Remove the pan of eggplant and place 1/4 of the tomato mixture on top of each eggplant.
Top with the provolone cheese and return the pan to the oven.
Cook for about 5 minutes until the cheese is melted.
Place the eggplant burgers in the hamburger buns and serve.
Serve this recipe with one of these vegetable side dishes.
Bok Choy Slaw
Place the bok choy, basil, sesame oil, rice vinegar, soy sauce, sugar and pepper in a stainless or glass mixing bowl. Toss well and chill.
Cilantro Lime Slaw
Place the cabbage, carrot, cilantro, olive oil, honey, cayenne pepper, salt and pepper in a large bowl. Zest the lime and add the zest to the bowl. Juice the lime and add the juice to the bowl. Toss well and chill for at least an hour before serving.
Cole Slaw
Place celery seed, flour, dry mustard, granulated sugar, egg yolk, cayenne pepper, salt and milk in a blender. Blend on low while slowly adding the vinegar. Transfer contents of blender to a sauce pan and heat over high heat, whisking continuously. As the sauce heats, check the temperature with a…
Jicama Slaw
Cut each section of the satsumas in half. Place the jicama, satsumas, pepitas, lime zest, lime juice, salt, pepper, honey and cilantro in a large bowl and fold together gently. Refrigerate until time to serve.
Print Recipe
Would you like to print or download the document?
Special Diet Information
Click on the icon for information.
Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
Eggplant is one of those very underused ingredients. It can be sweet or savory, adding a depth of flavor to almost any dish. Used as burgers, these could go almost any way – you could use soy sauce and sesame oil and napa cabbage instead of the tomatoes to make this more Asian or some chili powder, cumin along with peppers to make it Southwestern.