A cooking experiment that I've wanted to try for a long time finally came to fruition today and it was a great success! (for the most part).
You know how Vern's pizza is all layered with salty meat and creates a textural sensation of magic in your mouth? I've always wanted to try it with eggplant and portobello mushrooms, and make it into burgers instead of pizza. I layered the thin slices with smooth almond butter, marmite and sesame oil. I baked them at 350 for ten minutes on each side and enjoyed them on a toasted ciabatta bun with Riki's homemade guacamole, mayo, Bull's Eye BBQ sauce, thinly-sliced red onion, tomato, a raw green cabbage leaf, romain lettuce, blue cheese and sharp cheddar. YYYUUUUUMMMMM!!! What a delicious AND nutritious combination!... Baby purple potatoes from our garden were boiled as a side and were enjoyed with plain yogurt.
Things to do differently next time:
- Add more layers of thinly-sliced meaty vegetables (a mandolin is going to be my next big purchase, so that I can get the veggies nice and thin).
- remove the peel from the eggplant
- use more oil (they were a bit dry)
- try breading them with panko or corn-meal and frying them (just to try something new)
- Try making it into pizza and call it Merv'sTM (the vegetarian version of verns)*
This one is MINE Biatch! Get your own!
Well, until next time, try it out yourself and let me know how it goes! :)
- Sir J D Oliver*The TM symbol was used here for sense of humor and does not claim to have an propriety over Merv's PizzaTM