from Joanne Eats Well With Others, serves 4
Ingredients
For the burgers
- 1 lb eggplant
- kosher salt, to taste
- 1 cup bread crumbs
- ¼ cup parmesan cheese
- 2 tbsp minced parsley
- freshly ground black pepper
- 1 egg, lightly beaten
- 4 oz provolone or gruyere
For the shallots
- 2 tbsp olive oil
- 2 shallots, thinly sliced
- ½ cup beer (I used Blue Moon)
- 1 tbsp soy sauce
- 1 tbsp Dijon mustard
- 2 tbsp honey
Instructions
For the burgers
- Cut the eggplant into 1-inch cubes. Bring a pot of salted water to a boil. Add the eggplant and boil uncovered until eggplant is soft, about 10 minutes, pushing them down as necessary so that they stay in the water. Drain and let cool. Press out as much water from the eggplant as possible. Very finely chop eggplant.
- In a bowl, combine the eggplant with the breadcrumbs, cheese and parsley. Season to taste with salt and pepper. Mix in the egg.
- Split eggplant mixture into four patties. Cook on a grill or shallow fry in olive oil for 3 minutes on each side, turning once halfway. Transfer to a plate lined with paper towels.
- When ready to serve, cover each burger with a slice of cheese. Heat in the oven on 350, or cover grill until cheese has melted, 2-3 minutes.
For the caramelized shallots
- Heat a large skillet over medium-high heat. Add the oil to the pan and swirl to coat. Add the shallots to the pan and cook for 2-3 minutes, or until starting to brown. Add the beer, soy sauce, mustard, and honey to the pan. Bring to a boil and then simmer until liquid thickens into more of a glaze and the shallots are cooked through, about 7-10 minutes, stirring frequently.
- Serve burgers topped with shallots.