This recipe is safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Lea & Perrins Worcestershire sauce is gluten-free. Use gluten-free hamburger buns in this dish.
"How can people say they don't eat eggplant when God loves the color and the French love the name? I don't understand."
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.
The queen of vinegar production is balsamic vinegar. Very popular now, true balsamic vinegar is made from the Trebbiano grape. The rich brown color comes from being aged in wood casks, often for decades. Although it is made from grapes, balsamic vinegar isn’t produced directly from wine (as are most vinegars). The authentic product may not contain any wine vinegars - the grape juice is reduced, fermented and then made directly into vinegar using the juice only from the Trebbiano grape.
The closest that you will find to a "star rating" is by the consortiums of Modena and Reggio Emilia. These are the only guarantee of authentic aged balsamic vinegar, as both of these groups have strict rules of inclusion in the consortium that relies on strict guidelines of quality.
The Modena consortium designates their products by bottling in a squat round bottle and one of two capsules to seal the cork. A white capsule indicates vinegar that is at least 12 years old and gold foil is for vintage vinegars – those that have aged at least 25 years and carry the designation extravecchio.
Reggio Emilla vinegars are put up in a bottle with a long thin neck and have a round label to designate the vintage. Red seals, like the white capsule, indicate at least 12 years of ageing. Silver seals are for 18 years and older and gold for those vintages of 25 years or more.
The thin balsamic vinegar that is on most store shelves today is a manufactured by combining conventional white wine vinegars with colorings and flavorings.
Servings = 4 | Serving size =1 burger, including bun
Cooking Time = 45 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
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.
|4 tsp||olive oil (divided)|
|1 Tbsp||balsamic vinegar|
|2 tsp||Worcestershire sauce|
|1 medium||eggplant (cut into 2-inch-thick rounds)|
|1 large||shallot (minced)|
|8 ounces||cherry or grape tomatoes (halved)|
|4 ounces||Provolone cheese|
|4||whole grain or gluten-free hamburger buns|
Place a large skillet in the oven and preheat to 325°F.
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.
Serving size = 1 burger, including bun
Servings = 4
Amount Per Serving
|Calories 275||Calories from Fat 111|
|% Daily Value|
|Total Fat 13g||19%|
|Saturated Fat 5g||17%|
|Monounsaturated Fat 5g|
|Trans Fat 0g|
|Total Carbohydrates 31g||10%|
|Dietary Fiber 6g||17%|
|Vitamin A 15%||Vitamin C 18%|
|Calcium 25%||Iron 13%|
|Vitamin K 12 mcg||Potassium 500 mg|
|Magnesium 48 mg|