Wednesday, September 30, 2009

Boca Burgers with Grilled Eggplant and Feta

David is doing his best to keep up with the garden's seemingly endless supply of eggplant.  Last night he made a quick dinner that used our eggplants as both a side dish and a sandwich topping.  Use whatever eggplants you have on hand -- we used a mixture of Hybrid Tiger, Cloud Nine, Rosa Bianca and Black Beauty.  I'm a vegetarian, but if you're not, this would work with regular burgers or turkey burgers.  This recipe serves two.

  • 1 pound (more or less) eggplant, sliced thinly
  • 2 boca burgers (actually 3 because David made himself a double-decker)
  • 1/4 cup feta cheese
  • Sourdough or similar bread, thickly sliced
  • 1 T (or to taste) pomegranate syrup

  1. Saute eggplant in olive oil until just starting to brown.  Flip over and repeat.  Remove from pan and dry on paper towels. 
  2. Grill bread in the same pan, and also the boca burgers, until warm and browned.
  3. Make a sandwich (we eat our open-faced with the boca burgers, feta, and slices of grilled eggplant on top of the toasted bread)
  4. Drizzle remaining eggplant with pomegranate syrup and serve on the side

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