Teriyaki Braised Eggplant Burger with Carrot Ginger Vinaigrette

Ingredients

Eggplant Patty

• 1 Large Eggplant (Sliced in 1/4 Inches)
• 1/4 Cup Olive Oil
• 1 Tsp Pepper
• 2 tsp salt
• 5 tbsp Teriyaki Marinade (Kikkoman)

Carrot Ginger Vinaigrette

• 1 Medium Carrot Peeled and Chopped
• 4 tbsp Ginger grated
• 1 tbsp chopped parsley
• 3 tbsp soy sauce
• 2 tbsp red wine vinaigrette
• 1/4 cup sesame oil

Arnold’s Seedless Rye Sandwich Thins
Leaf Spinach for Garnish
Shaved Carrots for Garnish

Directions

1. In Medium bowl combine eggplant, olive oil, terriyaki marinade, pepper, and salt together. Refrigerate for at least 1 hour.
2. Preheat Oven at 450 degrees and add eggplant to sheet pan for 15 minutes. Set aside.
3. In blender or food processor, combine all in ingredients except sesame oil until well blended. Slowly add sesame oil until combined (not separated).
4. To assemble toast rye bread for 1 minute on one side until toasted. Add two slices of eggplant on bun, with spinach, and carrots. Lightly drizzle vinaigrette over burger and serve warm.

• Serves 6