Eggplant Burgers and Cucumber Salad

Late summer's heat is a good time to enjoy these favorite vegetables -- cucumbers and eggplant.

Eggplant Burgers (from Simply in Season)

2 Tbsp oil
2 tsp vinegar (wine or balsamic vinegar if available)
1 tsp Dijon mustard
1/4 tsp salt
1/4 tsp pepper
Whisk together in small bowl.

1 large eggplant
Cut crosswise into 1/4-inch slices to make 12-16 slices. Brush with the oil mixture. Grill over medium-high heat. close lid and cook, turning and brushing occasionally with remaining oil mixture, until tender, 5-10 minutes. Remove from grill. (Eggplant slices may also be cooked under the broiler or sauteed in a frypan until tender, 4-5 minutes per side.)

8 thin slices provolone, Gouda, or other cheese
2 tomatoes (thinly sliced)
or 4 large pices roasted red sweet peppers
8-16 leaves fresh basil
freshly ground pepper
Place a slice of cheese on 1 eggplant slice; top with another eggplant slice. Top with 2 tomato slices or a piece of roasted red sweet pepper, then 2-4 basil leaves. Top with third eggplant slice, then another slice of cheese. Top with fourth eggplant slice. Place on grill; close lid and cook about 2 minutes, turning once.

4 crusty rolls or 8 thin slices sturdy bread
Drizzle balsamic vinegar on inside of split rolls. Or brush bread with olicve oil, toast on grill, and lightly rub a cut clove of garlic over the toasted surface. Add vegetable stacks and serve immediately. Or cool, wrap tightly, and refrigerate several hours, allowing flavors to blend.


Cucumber Salad (from More With Less cookbook)
Place in a bowl:
1 large cucumber, thinly sliced
1-2 Tbsp finely cut fresh dill (use feather leaves, not seeds) or dill weed, dried
Combine in small bowl:
2 Tbsp mayonnaise or sour cream
1 Tbsp vinegar
2 Tbsp oil
1 tsp salt
dash pepper
Mix and pour over cucumber slices. Chill and serve.