You may have tried veggie burgers, but have you tasted a 'plant burger yet? This is a simple and delicious way to use up—er, I mean enjoy, really I do!—the eggplant as they start rolling in at the CSATake your eggplant, and without peeling, cut it into 1/2 thick slices, lengthwise or crosswise. If you want to eat these as burgers, round slices make sense, but you can also serve it without bread or buns, in which case lengthwise pieces, as pictured at left, are also good. Your choice.
Salt the eggplant lightly and let stand for about 15-20 minutes while you fire up the grill. Then, brush both sides of the eggplant slices with something that has olive oil in it--or just with olive oil. You can mix a little balsamic vinegar and some herbs in with the oil, or use your favorite marinade that has oil; the brushing ingredients are entirely up to you—feel free to experiment here.
Put those slices on the grill and grill for about 5 minutes, until grill marks start to show up. Flip and grill on the other side for 5 minutes. At the end, toast some buns, and serve the eggplant slices on toasted buns garnished with lettuce, onion, tomato, and homemade ketchup for sublime 'plant burgers.
No comments:
Post a Comment