Cornmeal Fried Tomato and Grilled Eggplant Burger

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Prep Time: 15 mins | Cook Time: 15 mins | Serves: 8

Ingredients  

• 1/4 c flour

• 1/2 c buttermilk

• 1/2 c medium grind cornmeal

• 4 medium tomatoes

• 1 medium eggplant, cut into 8 slices

• 1/4 c vegetable oil

• 8 ciabatta rolls, cut in half

• 1/4 c nonfat Greek (strained) yogurt

• 1/4 c chimichurri

• 8 leaves lettuce

• Salt and pepper

Directions

1. Preheat grill for medium-high heat. Slice tomatoes into 2 thick slices each and place on paper towels to absorb excess moisture.

2. Place flour, buttermilk and cornmeal in three separate shallow dishes. Season flour with salt and pepper. Dip tomatoes into flour and pat off excess. Dip tomatoes into buttermilk and let excess drip back into dish. Press tomatoes into cornmeal.

3. Heat a medium cast iron skillet on grill for 5 minutes. Add oil and let oil get hot. Fry tomatoes on both sides until cornmeal turns crisp and brown, about 2 minutes per side. While tomatoes fry, grill eggplant until tender.

4. Spread both sides of ciabatta rolls with Greek yogurt and chimichurri. Build burgers with tomatoes, eggplant and lettuce.

Nutrition: (per serving) Calories: 273 kcals | Total Fat: 10 g | Sodium: 256 mg | Carb: 39 g | Protein: 8 g | Fiber: 5 g | Cholesterol: 2 mg.

In the Kitchen | September 2025 | Recipe inspired by the kitchen of Chef Tse
Basecamp Prevention + Wellness, Providence | providencebasecamp.org