By France Morissette and Joshua Sprague, Beyond the Peel
Makes 4 burgers
8 portobello mushroom caps
1 large eggplant
Olive oil
Eggplant spice (see below)
Roasted Red Pepper Sauce 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. Brush 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 serves two people. Cut eggplant spice recipe in half if only roasting one baby eggplant.
