Grilled Eggplant Burgers with Mozzarella, Tomato and Arugula

By á-18000

Ingredients

• 8 (1/2" thick; 3" wide) slices of eggplant
• 2 tbsp. olive oil
• salt and freshly ground black pepper to taste
• 8 thin, widthwise slices mozzarella di bufala (see note)
• 4 tbsp. mayonnaise, or to taste
• 2 tbsp. pesto or to taste
• 4 hamburger buns, split and warmed
• 1 1/2 cups baby arugula (see note)
• 4 to 8 slices ripe tomato (depending on size)
• balsamic vinegar, to taste

Preparation

Step 1

Preheat your barbecue or indoor grill to medium-high. Preheat the oven to 250F. Line a baking sheet with parchment paper. Brush the eggplant slices with the 2 tbsp. oil; season with salt and pepper. Grill eggplant 2 minutes per side, or until nicely coloured and just tender. Set the eggplant on the baking sheet. Top each slice of eggplant with a slice of cheese and place the pan in the over for 5 minutes until the cheese is warm and slightly softened. Spread the cute side of each bun with mayonnaise and pesto. Divide and top bottom buns with arugula. Set two slices of cheese-topped eggplant on each bottom bun, and top with 1 to 2 slices of tomato. Drizzle the tomatoes, eggplant and cheese with a little balsamic vinegar. Set on top of buns and serve immediately.

Note: Mozzarella di bufala is sold in tubs in the Thrifty Foods Deli Department. If you cannot find it, you may use sliced bocconcini cheese in this recipe. Baby arugula is sold in plastic containers in the produce department.