The word for "hamburger" in Italian is Svizzera (a word that also means Swiss), and no, I don't know why. But they have been popular since long before the arrival of the Double Arches, and Italians have a great many ways of preparing them. Here they are with tomatoes and eggplant, and while the recipe will work well with a griddle over the stove, it will be even nicer if you do it outside, over the coals.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients:
- 4 hamburgers, beef or a mixture of meats if you prefer
- 4 3/4-inch (1.5 cm) thick slices of eggplant, of the diameter of the patties
- 3-4 sun-ripened plum tomatoes, depending upon their size
- A pinch of oregano
- 2-3 leaves fresh basil, shredded
- A teaspoon of balsamic vinegar
- 6 tablespoons olive oil
- Salt and pepper to taste
Preparation:
Begin by cutting the tomatoes in half lengthwise. Cut each half into 4 long wedges, chop the wedges finely crosswise, and put the pieces in a bowl with the oregano, basil, balsamic vinegar, and three tablespoons of olive oil. Season to taste with salt and pepper and mix well.
Salt the eggplant slices and let them sit in a colander for 10-15 minutes. Rinse them and pat them dry.
If you are preparing the dish indoors, heat your griddle. If you are outside, you will want hot but not really searing coals. In any case, grill the eggplant slices 3-4 minutes per side. Transfer them to a plate, season them with salt and pepper, and drizzle the remaining olive oil over them. Then turn the slices so both sides are coated with oil, and let them rest.
In the meantime cook the burghers on the griddle or over the coals until done, turning them once or twice. Season the burghers when they are done, and put them on four plates. Top each with a slice of eggplant, and a quarter of the tomato mixture.
Serve with crusty bread (hamburger buns may not be the best idea here), and a light zesty red wine, along the lines of a Bardolino.
Yield: 4 summery burgers with eggplant.
Salt the eggplant slices and let them sit in a colander for 10-15 minutes. Rinse them and pat them dry.
If you are preparing the dish indoors, heat your griddle. If you are outside, you will want hot but not really searing coals. In any case, grill the eggplant slices 3-4 minutes per side. Transfer them to a plate, season them with salt and pepper, and drizzle the remaining olive oil over them. Then turn the slices so both sides are coated with oil, and let them rest.
In the meantime cook the burghers on the griddle or over the coals until done, turning them once or twice. Season the burghers when they are done, and put them on four plates. Top each with a slice of eggplant, and a quarter of the tomato mixture.
Serve with crusty bread (hamburger buns may not be the best idea here), and a light zesty red wine, along the lines of a Bardolino.
Yield: 4 summery burgers with eggplant.
