Up at the lake this weekend, my friend made delicious eggplant burgers. I saw bits
and pieces of the process, and tasted the final product, so I thought I would give them a try. I'm still looking for more creative veggie dishes to help me in my quest to decrease my meat intake a bit. My friend had created small patties and we'd discussed approaches to making them stick a bit better.
I peeled, chopped and sauteed eggplant with some turmeric, cumin and garlic. Chopped kalamatas joined the party a bit later. I let the eggplant cook until much of it was soft, but there was still some chunks to provide
texture and took a masher to it in order to get the consistency just right. I added an egg and bread crumbs for binding purposes, popped the mixture in the fridge and headed off to a haircut.
Lesson two: Don't be afraid to improvise.
At the grocery store today, they were out of the rolls I like to use for burger buns, but I picked up some small hoagie rolls. So, I could argue that messy burgers were in my plan all along as I really just wanted to cook them and cut them in half to stuff the rolls. I didn't even get that far. My binding technique failed - I'll have to ask what step/ingredient I missed (see lesson one).
But I was suddenly inspired by a flashback to the kebob stands I often frequented in Oxford and Ireland and a new vision for the meal appeared.
I gave up on burgers, dumped the remaining eggplant onto my griddle and let it brown up nice. Then I just scooped into sliced hoagie rolls, topped with a feta sauce (with lemon, dill and greek yogurt - also lifted from said friend...she really needs to contribute to the blog)