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Eggplant Basil Burgers

vegetables, bbq

2 tablespoons vegetable oil
2 teaspoons wine vinegar
1 teaspoon Dijon mustard
1/4 teaspoon (each) salt and pepper
1 eggplant; 1 1/4 pounds
4 slices provolone cheese; cut in half
2 tomatoes; sliced
8 leaves fresh basil
4 crusty rolls

In bowl, whisk oil, vinegar, mustard, salt and pepper. Cut eggplant crosswise into 1/4-inch thick slices to make 16 slices. Brush with some of the oil mixture. Place on greased grill over medium-high heat. Close lid and cook, turning and brushing occasionally with remaining oil mixture, for 10 minutes or until tender but not charred. Place half slice of cheese on 1 eggplant slice; top with another eggplant slice. Top with 2 tomato slices, then 2 basil leaves. Top with third eggplant slice, then half slice of cheese. Top with fourth eggplant slice. Repeat to make 4 stacks. Place on grill; close lid and cook, turning once, for 2 minutes or until cheese begins to melt. Place in buns.

Contributor: Canadian Living - June, 1999

Yield: 4 servings

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