Open-Faced Lamb Burgers with Eggplant and Mushrooms

Ingredients

• 1 pound lean ground lamb
• 2 tablespoons minced fresh or 2 teaspoons dried mint
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 teaspoons olive oil, divided
• 4 cups diced peeled eggplant (about 1 pound)
• 2 cups vertically sliced Vidalia or other sweet onion
• 2 cups thinly sliced shiitake mushroom caps (about 4 ounces)
• 1 tablespoon balsamic vinegar
• 4 (1/4-inch-thick) slices tomato
• 2 (1 1/2-ounce) French bread rolls, halved and toasted

Preparation

1. Prepare grill.
2. Combine first 5 ingredients in a large bowl. Divide lamb mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty. Place patties on a grill rack; grill 4 minutes on each side or until lamb is done. Keep warm.
3. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add eggplant, and sauté for 3 minutes. Remove from pan. Heat 1 teaspoon oil in pan; add onion, and cook 7 minutes or until golden brown, stirring frequently. Add mushrooms; cook 3 minutes. Stir in eggplant and vinegar. Remove from heat.
4. Place 1 tomato slice and 1 patty on each roll half; top each with three-fourths of eggplant mixture.