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Grilled Eggplant Burgers with Mozzarella, Tomato and Arugula

4 servings



Nutritional Facts Per Serving

14.7 g
35.4 g
3.3 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 486
  • Fat 32 g
    • Saturated   9.5 g
    • + Trans 
  • Cholesterol 40 mg
  • Sodium   390 mg
  • Carbohydrate 35.4 g
    • Fibre   3.3 g
    • Sugars  
  • Protein 14.7 g
    • Vitamin A 12 %
    • Vitamin C 10 %
    • Calcium 31 %
    • Iron 16 %


Preheat your barbecue or indoor grill to medium-high. Preheat the oven to 250 degrees F. Line a baking sheet with parchment paper.
Brush the eggplant slices with the 2 Tbsp. oil; season with salt and pepper. Grill eggplant 2 minutes per side, or until nicely coloured and just tender. Set the eggplant on the baking sheet. Top each slice of eggplant with a slice of cheese and place the pan in the oven.
Spread the cut side of each bun with mayonnaise and pesto. Divide and top bottom buns with arugula. Set two slices of cheese-topped eggplant on each bottom bun, now set on 1 to 2 slices of tomato. Drizzle the tomatoes, eggplant and cheese with a little balsamic vinegar. Set on top buns and serve immediately.

Note: Mozzarella di bufala is sold in tubs in our deli department. If you cannot find it, you may use sliced bocconcini cheese in this recipe. Baby arugula is sold in plastic containers in our produce department.

Serving Suggestions

Serve the burgers with a salad or two you create from recipes in our website collection. The possibilities include Quinoa and Chickpea Salad, Mediterranean-style Warm Potato Salad, Orzo Pasta Salad with Artichokes, Cherry Tomatoes and Basil, and Baby Kale Caesar Salad.

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