Eggplant Burgers

• 2 TB oil
• 2 tsp wine vinegar or balsamic vinegar
• 1 tsp Dijon mustard
• ¼ tsp salt
• ¼ tsp pepper

1. Whisk together in a small bowl.
   • 1 Large or two small eggplant
2. Cut crosswise into ¼” thick slices to make 12-16 slices.  Brush with the oil mixture.
3. Place on grill over medium-high heat.  Close lid and cook, turning and brushing occasionally with remaining oil mixture, until tender (5-10 minutes).  Remove from grill.  –OR—Cook under the broiler or saute in a frypan until tender, about 4-5 minutes per side.
   • 8 thin slices provolone/Gouda/other cheese
   • 2 tomatoes, thinly sliced
   • 4 large pieces roasted sweet peppers
   • 8-16 leaves fresh basil
   • Freshly ground pepper
   • 4 crusty rolls or 8 thin slices of crusty bread
4. Place a slice of cheese on 1 eggplant slice; top with another slice of eggplant.  Top with 2 tomato slices or a piece of roasted sweet pepper, then 2-4 basil leaves.  Top with third eggplant slice, then another slice of cheese.  Top with the 4^th eggplant slice.
5. Repeat to make 4 stacks, adding a grind of pepper at the end if desired.  Place on grill, close lid and cook for about 2 minutes.
6. Drizzle balsamic vinegar on inside of split rolls, or  brush the bread with olive oil, toast it on the grill and lightly rub a clove of garlic over the toasted surface (ed.: how exotic!).
7. Add vegetable stacks and serve immediately.        –OR—allow to cool, wrap tightly and refrigerate for several hours, allowing the tastes to blend.

Serves 4

From August 28, 2009 Fox & Fawn Farm Newsletter