By France Morissette and Joshua Sprague,
Makes 4 burgers
8 portobello mushroom caps
1 large eggplant
Olive oil
Eggplant spice (see below)
or a very flavorful sauce of your choice like roasted tomato jam or chutney
1. Set the oven to 450 degrees F. Using a paper towel, wipe clean the mushroom caps. Remove the stem. the mushroom caps on both sides with olive oil and season the underside with salt and pepper. Set them on a baking sheet with tops facing down.
2. Slice the eggplant into 3/4-inch to 1-inch slices. Brush the eggplant slices with olive oil and toss them with the spice mixture and place them on a cookie sheet.
3. Bake the mushrooms and eggplant for 20 minutes, flipping the eggplant halfway through.
4. To assemble, top 4 portobello mushroom caps with 1 to 2 slices of roasted eggplant, roasted red pepper jam, and fresh cilantro. Cover with second mushroom cap and serve. Bring a big napkin. These are juicy.
*Alternately, this can be done on the grill. The mushroom caps only take about 8 minutes per side. Eggplant will be approximately the same.
Eggplant spice
For each large eggplant:
2 teaspoons ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon salt
Mix the 3 seasonings together and toss with eggplant before roasting.
Additional topping suggestions:
- Guacamole or Avocado Aioli
- Salsa and cheddar
- Grilled Haloumi and Mint Pesto
- A whole roasted pepper (seeds and skin removed) and feta
Try this idea with:
- Roasted peppers and brie
- Grilled zucchini, feta and olive tapenade
- Your favorite burger patty: veggie, fish, beef, or lamb
- Mashed avocado, cilantro, and sliced tomato
- Gooey melted buffalo mozzarella, tomato, and fresh basil
Note: In the photos I used one baby eggplant. Use three mini slices of roasted eggplant per person. One baby eggplant . Cut eggplant spice recipe in half if only roasting one baby eggplant.
