Eggplant Burgers (My systematic version aimed for ease of use by my granddaughter or my great granddaughter with ingredient and preparation substitutions to the original version)

• Read recipe through first. Assemble ingredients. Sniff and taste any ingredient you are not using on a regular basis for freshness and to make sure you like that ingredient.
• Prepare all individual ingredients to the point that they are ready to use in the recipe where you need them, (i.e. – the garlic clove is peeled and halved, cheese sliced, peppers drained etc. 
• Prepare Basil Oil:
  Combine in a small bowl or empty glass spice jar that has been well washed and dried and has the original screw on cover. Before adding dried basil to oil, crush between fingers to bring out flavor.
•  Whisk or shake well set aside.
• Prepare Basting Mixture:
• Whisk together in a small bowl or in a glass jar with a screw top lid 

Prepare and Fry Eggplant:

·         Cut eggplant crosswise into even 1/4-inch thick slices to make 12-16 slices.

·         Pour plain extra virgin olive oil in dish and quickly dip eggplant slices on both sides to coat with oil.

·         Place in a pre-heated fry pan and cook over medium high heat until lightly browned for about 4 to 5 minutes, turning once halfway through. 

·         Brush eggplant with whisked oil mixture and start assembling with the following:

·         

• To assemble into stacks:·         This is the following order for each of the four stacks. Eggplant slice – cheese slice – eggplant slice – roasted red pepper – eggplant slice – cheese slice – eggplant slice.  

• 4 crusty rolls or 8 thin slices sturdy bread:       Brush basil oil on inside of split rolls toast on a grill or in a broiler or toaster oven. Remove and rub lightly over the toasted surface with a cut clove of garlic.·         Add vegetable stacks and serve immediately. Alternatively, allow to cool, wrap tightly, and refrigerate several hours or overnight, allowing flavors to blend.  

Bev’s Notes:

·         The best eggplants are firm and shiny eggplants with unbroken skin. Male eggplants tend to have fewer seeds, and are therefore less bitter than female eggplants.  To sex an eggplant, look at the indentation at bottom.  If it is deep and shaped like a dash, it is a female.  If it is shallow and round, it is a male.  The one I ended up using was a female and loaded with seeds. Where are all the males? 

·         Smaller eggplants also tend to be less bitter. Freshness is important, so do not store them for very long.

·         Reason for deviating from recipe.

1.    Tested with granddaughter in mind, she works in a very tight food budget to feed a family of four healthy and nutritious meals and snacks.  

2.    Fresh basil is not always available; she can use dried basil in some of other dishes. 

3.    Gouda cheese is a relatively easy mild cheese to get children to eat. It makes good “stick” snacks.

4.    My balsamic vinegar is very expensive, very sweet, and when I made a test batch using the balsamic, it did not work as well as the red wine vinegar. 

·         Thoughts for “next time” routine I apply at the end of a "new recipe" cycle.

1.    Did not use tomato, will make a version later omitting mustard, using balsamic vinegar with the oil, salt, pepper, replace roasted red bell pepper with fresh tomato, and a little prepared basil replacing dried basil with fresh basil. I simply do not like the overpowering sensation of biting into a piece of fresh basil.

2.    I will strain my oil before basting with it.

3.    I had pretty used up one of the stacks during the process of making these “burgers” so really had three finished stacks. First sandwich I ate on right off the stove, wrapped a second, and ate it at room temperature, did not prefer this second one. Placed one wrapped version in refrigerator for 3 hours, did not care for that one at all. Perhaps eating all or part of that many Eggplant Burgers decreased my taste and enthusiasm as I ate my way through this test.