Lamb and Eggplant Burgers
|Eggplant||1 Large (Aubergine, About 3-4 Inches, In Diameter And 6-7 Inches In Length)|
|Salt||1⁄2 Teaspoon (Extra For Sprinkling)|
|Ground lamb||2 Pound, or minced (1 Kilogram)|
|Freshly ground pepper||1⁄2 Teaspoon|
|Garlic||2 Clove (10 gm), minced|
|Olive oil||4 Fluid Ounce (1/2 Cup, 125 Milliliter)|
Cover a baking sheet with paper towels.
Trim the egg plant and then cut crosswise into slices about 1/2 inch (12 mm) thick.
You should have 12 good-sized slices in all.
Sprinkle both sides of each slice lightly with salt.
Spread the slices out on the towel-lined baking sheet and cover with more paper towels.
Let stand for about 1 hour.
Prepare a fire for direct-heat cooking in a grill .
Position the grill rack 4-6 inches (10-15 cm) above the fire.
Rinse the egg plant slices and pat them dry with paper towels.
In a large bowl, combine the lamb, 1 1/2 teaspoons salt, the pepper and garlic.
Mix gently to combine, handling the meat as lightly as possible.
Shape the mixture into 6 patties each about 3 1/2 inches (8.5 cm) in diameter and 1 inch (2.5 cm) thick.
Arrange the eggplant slices and the lamb patties on the rack.
Grill, turning both the burgers and the eggplant slices every 2-3 minutes, brushing the eggplant slices with the olive oil each time you turn them.
Grill the eggplant until lightly browned on both sides, about 8 minutes total.
Grill the lamb until done to your liking, about 8 minutes total for rare, 10 minutes for medium or 12 minutes for well done.
To serve, slip each lamb burger between 2 eggplant slices and place on warmed individual plates.