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Grilled Eggplant and Fennel Burgers with Tomato Tapenade

Source of Recipe

MargeSLP/Richard Rizzio - Traverse City, MI


List of Ingredients

2 1-pound eggplants, pared and sliced lengthwise into 1/4-inch slices
4 tablespoons plain dry bread crumbs
4 tablespoons grated Romano cheese
1 (7.5 oz. jar) flame roasted Italian style red peppers, coarsely chopped
1 egg, beaten
2 cloves garlic, finely chopped
1 teaspoon dried oregano
1/4 to 1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Additional bread crumbs
1/4 cup fresh chopped mint
1/4 cup Asiago cheese, shredded
1 large fennel bulb, trimmed and sliced lengthwise into 1/4-inch thick slices
4 round focaccia rolls, split

Tomato Tapenade:
1/3 cup ricotta cheese (may need more for spreading consistency)
12 anchovy-stuffed (or plain) green olives, chopped
8 Kalamata olives, chopped
1/4 cup marinated dried tomatoes, drained and chopped with 1 tablespoon oil
2 cloves garlic, minced
2 tablespoons Zinfandel
2 tablespoons capers, drained and coarsely chopped
2 tablespoons chopped fresh basil
1/4 teaspoon freshly ground black pepper



Recipe

Tomato Tapenade:
Combine all ingredients in a large bowl.

Procedure:
In a grill with a cover, prepare a medium-hot fire for direct-heat cooking. Brush grill rack with oil or spray with cooking spray. Sprinkle with salt and pepper. Cook 9-11 minutes until crisp-tender. (I would cut into pieces, coat with olive oil or spray with Olive Oil Pam and grillin grill wok, tossing until all pieces cooked.)

In a large bowl, combine eggplant, bread crumbs, Romano cheese, roasted red peppers, egg, garlic, oregano, salt and pepper. Mix lightly but well and shape into patties. Carefully roll patties into additional breading crumbs pressing lightly. Spray grill again with cooking spray. Place burgers on grill and cook until golden brown on both sides, 7-10 minutes.

While burgers are cooking, place fennel slices on grill and cook until golden brown and crisp-tender, 2-3 minutes per side. During last minute of cooking time, place rolls, cut sides down on edges of grill to toast.

Place eggplant burgers and some fennel on bottom halves of rolls and top with some Tomato Tapenade, fresh mint and Asiago cheese. Replace roll tops.

Serves 4