Recipe: Grilled Eggplant, Goat Cheese and Sundried-Tomato Burger with Cooked Tomato Relish

GRILLED EGGPLANT, GOAT CHEESE, AND SUNDRIED-TOMATO BURGER WITH BALSAMIC VINAIGRETTE AND COOKED TOMATO RELISH

"This recipe is from talented chef and friend Peter Gordon, the man said to have brought 'fusion' cooking to Britain. Peter is consultant to Gourmet Burger Kitchen, a themed burger restaurant group serving wonderful burger creations throughout London; he recommends using sour dough buns if you can find them."



4 (1/2-inch-thick) slices firm chevre (goat cheese) log
3 tbsp flour
Salt and freshly ground black pepper
1 egg, beaten for egg wash
1 cup panko crumbs mixed with 1 tbsp honey
Vegetable or sunflower oil (for deep frying)
8 (1/2-inch-thick) slices eggplant olive oil for brushing

FOR SERVING:
4 plain or sour dough burger buns, split
1/2 cup sundried tomatoes in oil, drained
1 cup mixed salad leaves
Balsamic Vinaigrette (recipe follows)
1/4 cup good quality mayonnaise
1/4 cup Cooked Tomato Relish (recipe follows)

TO COAT THE GOAT CHEESE SLICES:
Dust the slices of cheese with the flour, mixed with a Little salt and pepper. Dip them in to the egg wash and then into the panko crumbs.

Press the panko into the goat cheese firmly. Dip again into the egg wash and then again into the panko. It is important to double coat to prevent the cheese oozing into the fryer oil. Chill in the refrigerator for at least 30 minutes.

WHEN READY TO COOK:
Heat the oil in a deep-fat fryer or large saucepan to 350 degrees F.

Heat a cast iron pan grill until very hot.

Brush the eggplant slices with olive oil, and grill them until cooked to a golden color, about 3 minutes each side.

Deep fry the goat cheese burgers for 3-4 minutes until golden, then drain well on kitchen paper. Toast the burger buns on both sides.

TO ASSEMBLE THE BURGERS:
Spread the bun bases with the mayonnaise, then top each with 2 slices of eggplant, then with the sundried tomatoes. Place a goat cheese burger on top, then the cooked tomato relish, a few salad leaves dressed in a little balsamic vinaigrette, and close the lid. If you like, serve with long satay sticks to keep them from toppling over. Serve with more relish alongside.

BALSAMIC VINAIGRETTE

1 tbsp balsamic vinegar
1/4 cup extra-virgin olive oil
salt and freshly ground black pepper

Whisk ingredients together and serve.

COOKED TOMATO RELISH

1 tbsp olive oil
2 shallots, finely chopped
1 garlic clove, crushed
1 cup brown sugar
2 tbsp white wine vinegar
1 lb ripe but firm plum tomatoes, blanched, peeled, seeded, cut into 1/2-inch dice
2 tbsp tomato ketchup
1 tbsp cornstarch
1/4 tsp ground cumin
1 tsp Dijon mustard
Salt and freshly ground black pepper

Heat the olive oil in a pan, add the shallots and garlic, and cook for 3-4 minutes until soft but with no color. Add the sugar and vinegar, and stir in until the sugar is dissolved.

Bring to a boil and cook for 2 minutes. Combine the tomatoes, tomato ketchup, cornstarch, and cumin, and add to the pan, reduce the heat and simmer for 15-20 minutes until thickened to a relish consistency. Remove and allow to cool before adding the mustard, and salt and pepper to taste.

Kept well covered, this relish will keep in the refrigerator for up to 2 weeks.

PAUL GAYLER VARIATIONS:

SPICY TOMATO RELISH:
Add 2 small deseeded and chopped red chiles to the shallots and garlic at the beginning of the recipe (or 1 tsp harissa).

GREEK TOMATO RELISH:
Add 2 tbsp Greek-style yogurt along with 2 tbsp each chopped fresh mint and chopped fresh cilantro to the finished relish.

Makes 4 servings
Source: The Gourmet Burger by Paul Gayler