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VEGETABLE BURGERS WITH EGGPLANT
Gussy up some couscous with chopped olives and red onion, and offer carrot and
jicama sticks for crunch. Fill phyllo tart shells (from your store's frozen
foods section) with vanilla pudding and sliced bananas for dessert.
1 1/2 tablespoons olive oil
2 1/2-inch-thick eggplant rounds
2 3- to 4-ounce meatless patties
3 tablespoons mayonnaise
2 teaspoons chopped fresh tarragon or 1 teaspoon dried
2 3- to 4-inch square pieces focaccia or ciabatta, split horizontally
2 large 1/2-inch-thick tomato slices
Mixed baby greens
Heat oil in heavy large skillet over medium heat. Sprinkle eggplant with salt
and pepper. Add eggplant to skillet; sauté until brown, about 3 minutes per
side. Add patties to same skillet. Sauté until patties and eggplant are cooked
through, about 3 minutes per side.
Blend mayonnaise and tarragon in small bowl; season with salt and pepper. Spread
mayonnaise mixture on bottom half of each bread piece. Top with patty, eggplant,
tomato, greens and bread.
2 servings; can be doubled
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