- 1/2 an eggplant
- A drizzle of extra virgin olive oil
- A dusting of kosher salt, black pepper, granulated garlic, dried basil, cayenne pepper
- 1 pound ground beef
- 1/4 cup chopped fresh parsley
- 1 garlic clove, minced
- 1 tsp Italian seasoning
- 1/2 tsp sea salt
- 1.5 cups organic crushed tomatoes
- 1 cup chicken stock
- 1/2 cup diced onion (white or yellow is best)
- 2-3 cloves garlic, minced
- 1/2 tsp sea salt
- 1/2 tsp Italian seasoning
- just barely 1/8 tsp cinnamon
- pinch of red chili peppers
- about a quarter cup of extra virgin olive oil
- Start with the sauce. Dice and mince the onion and garlic. Heat a saucepan with a good amount of olive oil (about a quarter cup). Sauté the onions and garlic when the olive oil comes to temp, then when softened a bit add the salt, Italian seasoning, cinnamon and red chili flakes. Mix and simmer for only a minute or less, then add the crushed tomatoes and chicken stock. Stir it up, cover and reduce heat to low. Simmer away…
- Next, preheat the oven to 400 degrees (this is for the eggplant later). Decide how you want to cook your burgers — indoor or outdoor grill or just on the stove top. You want in order to get a good sear on both sides of the burger without cooking it through entirely. It will finish baking through in the oven. Mix the ground beef with a quarter cup of chopped flat-leaf parsley, minced garlic and seasonings. Form into four patties and then sear as discussed.
- While the beef is browning, cut the eggplant into four thick slices — about a half inch. Lay in an ungreased baking dish. Drizzle with olive oil and dust with the seasonings listed. Only do this for one side. I’m not giving an exact measurement on the seasonings because it really is as simple as take a pinch of each and evenly dust the eggplant with it. Go as heavy or light as you prefer. Some of you might not care for the added salt and others may want to turn the dust into a shake when it comes to the cayenne. Do what you like… it’s your dinner!
- Time to bring it all together. Lay a burger patty on each eggplant slice. Top each with a heaping quarter cup of tomato sauce. Loosely cover the dish with foil and bake for 15-20 minutes at 400 degrees.
Hearth and Honey http://hearthandhoney.com/