Recipe for Grilled Eggplant and Fennel Burgers with Tomato Tapenade 
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Yield:
4 servings
Ingredients:
Amount Ingredient
Richard Rizzio
Traverse City, MI
2 x (1 lb) eggplants, pared and sliced lengthwise into 1/4 inch slices
4 tbl plain dry bread crumbs
4 tbl grated Romano cheese
1 x (7.5 oz. jar) flame roasted Italian style red peppers, coarsely chopped
1 x egg, beaten
2 x cloves garlic, finely chopped
1 tsp dried oregano
1/4 x to 1/2 teaspoon salt
1/4 tsp freshly ground black pepper
Additional bread crumbs
1/4 cup fresh chopped mint
1/4 cup Asiago cheese, shredded
1 lrg fennel bulb, trimmed and sliced lengthwise into 1/4 inch thick slices
4 x round focaccia rolls, split
----------------- Tomato Tapenade: ----------------
1/3 cup ricotta cheese (may need more for spreading consistency)
12 x anchovy-stuffed (or plain) green olives, chopped
8 x Kalamata olives, chopped
1/4 cup marinated dried tomatoes, drained and chopped with 1 tablespoon oil
2 x cloves garlic, minced
2 tbl Sutter Home Zinfandel
2 tbl capers, drained and coarsely chopped
2 tbl chopped fresh basil
1/4 tsp freshly ground black pepper
Instructions:
Instructions: Procedure:
In a grill with a cover, prepare a medium-hot fire for direct-heat cooking.

Brush grill rack with oil or spray with cooking spray. Arrange eggplant slices on grill, drizzle with olive oil and sprinkle with salt and pepper. Cook 9-11 minutes until crisp-tender. Remove from grill, cool a little bit and cut slices into 1/4 inch pieces.

In a large bowl, combine eggplant, bread crumbs, Romano cheese, roasted red peppers, egg, garlic, oregano, salt and pepper. Mix lightly but well and shape into patties. Carefully roll patties into additional breading crumbs pressing lightly. Spray grill again with cooking spray. Place burgers on grill and cook until golden brown on both sides, 7-10 minutes.

While burgers are cooking, place fennel slices on grill and cook until golden brown and crisp-tender, 2-3 minutes per side. During last minute of cooking time, place rolls, cut sides down on edges of grill to toast.

Place eggplant burgers and some fennel on bottom halves of rolls and top with some Tomato Tapenade, fresh mint and Asiago cheese. Replace roll tops.

Makes 4 servings.

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