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    You are in: Home / Recipes / Grilled Eggplant Burgers Recipe
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    Grilled Eggplant Burgers

    Total Time:

    Prep Time:

    Cook Time:

    27 mins

    15 mins

    12 mins

    Colleen321's Note:

    I got this from a care2.com email. They said it was inspired by Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert. I had to post it so I wouldn't loose it. It was so good!

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    Ingredients:

    Servings:

    Units: US | Metric

    seasoning oil

    Directions:

    1. 1
      Whisk all seasoning oil ingredients in a small bowl.
    2. 2
      Brush eggplant slices with seasoning oil and place over medium-high heat on grill. Close lid and cook until tender, turning and brushing with remaining seasoning oil, about 5 to 10 minutes. Remove from grill. (You may also cook eggplant under the broiler, or saute them in a pan until tender, about 4 or 5 minutes per side.).
    3. 3
      Place a slice of cheese on 1 eggplant slice, then top with another eggplant slice. Top this with 2 tomato slices or a piece of roasted red pepper, then put 2 to 4 basil leaves on top of that. Top with third eggplant slice, then another slice of cheese. Top with a fourth eggplant slice. Finish with a grind of pepper.
    4. 4
      Repeat process to make 4 stacks. Place stacks on grill, close lid, and cook for about 2 minutes, turning once.
    5. 5
      Serve immediately, or make into sandwiches on crusty rolls or bread. These sandwiches may be served warm or wrapped tightly and chilled several hours or overnight.
    6. 6
      (I had mine open faced on ciabatta bread).

    Ratings & Reviews:

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    Nutritional Facts for Grilled Eggplant Burgers

    Serving Size: 1 (271 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 300.4
     
    Calories from Fat 198
    66%
    Total Fat 22.0 g
    33%
    Saturated Fat 10.5 g
    52%
    Cholesterol 38.6 mg
    12%
    Sodium 496.5 mg
    20%
    Total Carbohydrate 11.4 g
    3%
    Dietary Fiber 5.4 g
    21%
    Sugars 5.1 g
    20%
    Protein 16.2 g
    32%

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