Roasted tomato, eggplant and Gruyère Cheese burger(Sharon Brennan)

I first came across these Veggie burger in Donna Hay Book – they were in a feature called ‘Posh Patties’, and I fell in love almost immediately. The burgers looked so good for a vegetarian dish. 




Ingredients

2 vine-ripened tomatoes, thickly sliced
olive oil, for brushing
4 burger buns, halved
1 eggplant (aubergine), thinly sliced
250g Gruyère Cheese, Thick sliced
mayonnaise, caramelised red onions and rocket (arugula) leaves, to serve

Method

Preheat oven to 180°C (355°F). Place the tomato on a baking tray and brush with oil. Roast for 20 minutes or until cooked. Set aside. Brush the bun halves with oil and place on a baking tray. Grill under a preheated hot grill for 1 minute or until golden. Set aside. Heat a char-grill pan or barbecue over high heat. Brush the eggplant with oil and char-grill or barbecue for 2 minutes each side or until cooked through. Set aside. Brush the Cheese with oil and char-grill for 1 minute each side or until golden. Spread the bun halves with mayonnaise and top with the tomato, eggplant, Cheese, caramelised onions and rocket leaves to serve. Serves 4