tonight we made up this recipe, loosely based on a dish we love at a local Moroccan restaurant.
Grilled Eggplant and Mini Lamb Burger Stacks
2 medium eggplants, cut into thick rounds – yields approximately 12 rounds – there will be some leftover
1/2 lb ground lamb
dried garlic and Italian seasonings
log of fresh goat cheese
for the eggplant:
salt eggplant slices and let sit for 10 – 15 minutes
brush each round with olive oil
grill for 5 minutes per side
place on a plate and cover with foil
I found these instructions helpful for grilling eggplant
for the lamb burger:
mix ground lamb with one egg, garlic, Italian seasoning and enough breadcrumbs to ensure mixture is not overly moist. form into 4 small patties. grill for approximately 5 minutes per side.
place eggplant on dish, top with lamb burger, top with slice of fresh goat cheese followed by another eggplant round