Portobello and Cumin Spiced Eggplant Burgers

Note: In the photos - 1 baby eggplant, three mini slices of roasted eggplant per person. 1 baby eggplant serves 2 people. Cut Eggplant spice recipe in half if only roasting 1 baby eggplant.

makes 4 burger

• 8 Portobello mushroom caps
• 1 large eggplant
• Olive oil
• Eggplant spice (see below)
• Roasted Red Pepper Sauce or a very flavorful sauce of your choice like roasted tomato jam or chutney

Set the oven to 450 F. Using a paper towel, wipe clean the mushroom caps. Remove the stem. Brush the mushroom caps on both sides with olive oil and season the underside with salt and pepper. Set them on a baking sheet with tops facing down. Slice the eggplant into 3/4 inch to 1 inch slices. Brush the eggplant slices with olive oil and toss them with the spice mixture and place them on a cookie sheet. Bake the mushrooms and eggplant for 20 minutes, flipping the eggplant halfway through. To assemble, top 4 portobello mushroom caps with  1 to 2 slices of roasted eggplant, roasted red pepper jam and fresh cilantro. Cover with second mushroom cap and serve. Bring a big napkin. These are juicy.

Alternately, this can be done on the BBQ. The mushroom caps only take about 8 minutes per side when done on the grill. Eggplant will be approximately the same.

Eggplant Spice

for each large eggplant

• 2 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt

Mix the 3 seasonings together and toss with eggplant before roasting.

Additional Topping suggestions:

• Guacamole or Avocado Aioli
• Salsa and cheddar
• Grilled Haloumi and Mint Pesto
• A whole roasted pepper (seeds and skin removed) and feta