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Eggplant Burgers

Eggplant Burgers
These hearty sandwiches make a delicious and healthful late summer meal for four.
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  1. 2 tablespoons olive oil
  2. 2 teaspoons balsamic vinegar
  3. 1 teaspoon Dijon mustard
  4. 1/4 teaspoon salt
  5. 1/4 teaspoon pepper
  6. 4 Truckee Sourdough Ciabatta Rolls
  7. 1 large eggplant, cut into 16 slices, 1/4 inch thick
  8. 8 slices Gouda cheese
  9. 2 sweet summer tomatoes
  10. 4 pieces sweet red pepper
  11. Fresh basil leaves
  12. 4 Truckee Sourdough Ciabatta Rolls
  1. Mix together first 5 ingredients and brush on eggplant and peppers. Place on grill heated to medium high. Close lid and cook until tender, 6-8 minutes, turning midway and brushing with remaining oil mixture. Build a stack with 1 slice eggplant, 1 slice cheese, another slice eggplant, 1 or 2 slices tomato, 1 piece grilled pepper, 3 or 4 basil leaves, another slice eggplant, another slice cheese and a final slice eggplant. Build 4 stacks. Place on grill and continue cooking, turning once, until cheese is melted, about 2 more minutes. Brush split rolls with olive oil and toast on the grill. Rub toasted rolls lightly with a split clove of garlic. Add eggplant stacks and serve.
Newcastle Produce