Turkey Curry Sliders with Roasted Tomatoes and Eggplant

Aired November 29, 2010

Serves Makes 12 sliders
2 vine ripe yellow or orange tomatoes
Salt and pepper
Sprinkle of sugar
2 baby Japanese eggplant
EVOO Extra Virgin Olive Oil, for brushing and drizzling
1 small red onion
Juice of 1 lime
2 pounds ground turkey
2 inches fresh ginger root, peeled
4 cloves garlic, minced
4 scallions, whites and greens finely chopped
A handful of cilantro, finely chopped
A small handful of mint leaves, finely chopped
1/4 cup curry powder, 4 tablespoons
OR mix your own curry blend using:
1 rounded tablespoon ground cumin, a palmful
1 rounded tablespoon ground coriander, a palmful
2 tablespoons turmeric, 2 scant palmfuls
1 teaspoon ground cardamom, 1/3 palmful
1 teaspoon cayenne pepper, 1/3 palmful
12 slider rolls
Mango chutney
Greek yogurt, optional topping

Arrange a cooling rack over a baking sheet. Preheat oven to 300F.

Season tomatoes with salt, pepper and a light sprinkle of sugar. Roast tomatoes 45 minutes to 1 hour, until caramelized. Remove tomatoes to a plate and reserve. Raise the oven temp to 450F.

Cut tops and trim bottom of eggplant. Cut into slices 1/2-inch thick, brush with EVOO and season with salt and pepper. Roast 15 minutes, remove and cool.

Slice red onion into thin rings and dress with lime juice, a drizzle of oil and season with salt and pepper.

Place turkey in bowl and grate ginger overr bowl. Add garlic, scallions, cilantro, mint, salt, pepper and curry spices; mix to combine. To test spice level, make a tiny patty the size of a quarter and cook it up. Taste it to adjust seasonings then form 12 slider-size patties, drizzle burgers with EVOO and cook on a grill, griddle pan or cast-iron skillet over medium-high heat.

Arrange slider bottoms on a platter and top with the patties. Top burgers with oven-dried tomatoes, roasted eggplant, onion rings and some mango chutney. Set bun tops in place with a small dollop of yogurt, if using.

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