Whether your veggie tweens are throwing a slumber party or your friends are coming over for football, Portobello Burgers and Eggplant Fries are guaranteed to be a healthy hit.
Let’s get real. Baked, not fried, is the best way to be. (*wink, wink*) With just a drizzle of EVOO and a baking sheet, you can create a heart healthy alternative to the standard burger/fry combo. Portobello mushrooms are the most mature mushroom with the firmest texture and most flavor so I chose to serve the “burgers” on sandwich thins. I sometimes feel that a thick bread/bun can mask the taste of each bite (and I’m that chick who requests my bread hollowed-out at Subway.). But, you guys know I’m all about options: Cut the caps in half for portobello sliders or keep it gluten-free with lettuce wraps. At party time, create a “burger bar”! A buffet of condiments and veggie add-ons makes it convenient for your guests and MUCH easier on you.
Eggplant, when cooked correctly, is low in calories/fat and high in fiber. (Those are a few of my favorite things..!) I used to despise eggplant, or so I thought. I baked my Eggplant Fries at 425 degrees. With just a little bit of olive oil and LIGHTLY DUSTED with cornstarch, you will create a crunchy-on-the-outside and creamy-on-the-inside delicious snack! These “fries” are full of flavor and an incredible source of nutrients. Once you peel and slice the eggplant, LIGHTLY salt and lay the sticks on a paper towel for 7-10 minutes. Think of eggplant’s spongey texture as just that, a sponge. It will absorb the salt and the salt will help remove the excess water before baking.
I recommend adding my creamy goat cheese spread to your Portobello Burger and pairing this dish with (what else?) Sauvignon Blanc or Sancerre. But honestly, a flute of sparkling cider or a tall beer will be just as appetizing. There’s not a beverage that doesn’t go with goat cheese.