ASIAN SWEET CHILI EGGPLANT & HALLOUMI BURGERS

MAKES 4 SERVINGS | HANDS-ON TIME 15 MINUTES | TOTAL TIME 35 MINUTES

TEST KITCHEN TIP

Eggplant is like a sponge. To draw out the bitter juice and reduce the amount of fat it soaks up when cooking, sprinkle slices with salt and place in a colander set in the sink to drain. Let stand for 15 to 20 minutes. Rinse; pat dry with paper towel and cook as directed.

In large bowl, toss together eggplant, zucchini, red onion, oil, salt (if using) and pepper until lightly coated.

Place vegetables on greased grill over medium-high heat; close lid and grill, turning once, until zucchini is tender- crisp, 8 to 10 minutes, and eggplant and red onion are tender, 14 to 16 minutes. Remove from grill; gently toss vegetables with half of the chili sauce.

Place halloumi on greased grill over medium-high heat; close lid and grill, turning once, until halloumi is grill-marked, about 2 minutes.

Spread hummus (if using) over bottom halves of buns. Layer with spinach, eggplant, zucchini, red onion and halloumi; drizzle with remaining chili sauce. Sandwich with top halves of buns.

PER SERVING

about 499 cal, 18 g pro, 34 g total fat (13 g sat. fat), 36 g carb (6 g dietary fibre, 7 g sugar), 440 mg chol, 977 mg sodium, 407 mg potassium. % RDI: 47% calcium, 6% iron, 36% vit A, 16% vit C, 8% folate.