Turkey Burgers With Roasted Eggplant

• 1 (8 ounce) eggplants
• cooking spray
• 2 tablespoons finely chopped fresh parsley, divided
• 4 teaspoons olive oil, divided
• 1 teaspoon fresh lemon juice
• 1 garlic clove, minced
• 3/4 teaspoon kosher salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 1 lb turkey tenderloins, cut into 1-inch pieces
• 1 teaspoon reduced-sodium soy sauce
• 1/4 teaspoon marmite
• currant jelly
• 4 (1 1/2 ounce) hamburger buns, toasted
• 4 bibb lettuce leaves
• 4 slices tomatoes (1/4 inch thick)

1. Preheat oven to 400u0b0.
2. Lightly coat eggplant with cooking spray; wrap eggplant in foil. Place eggplant on a jelly-roll pan; bake at 400u0b0 for 45 minutes or until very tender, turning once. Remove from foil; cool slightly.
3. Cut eggplant in half. Carefully scoop out pulp to measure 1 1/4 cups; discard skin. Place pulp in a food processor; process until smooth. Reserve 1/4 cup pureed pulp. Combine remaining pulp, 1 tablespoon parsley, 2 teaspoons oil, juice, and garlic. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper; set aside.
4. To prepare grinder, place feed shaft, blade, and 1/4-inch die plate in freezer 30 minutes or until well chilled. Assemble the grinder just before grinding.
5. Arrange turkey pieces in a single layer on jelly-roll pan, leaving space between each piece. Freeze 15 minutes or until meat is firm but not frozen.
6. Combine meat and remaining 2 teaspoons oil in large bowl; toss to combine. Pass meat through meat grinder completely. Immediately pass meat through grinder a second time.
7. Combine reserved 1/4 cup eggplant puree, turkey, remaining 1 tablespoon parsley, soy sauce, currrant jelly and Marmite in a large bowl.
8. Divide mixture into 4 equal portions, gently shaping each into a 1/2-inch-thick patty. Press a nickel-sized indentation in the center of each patty. Cover and chill until ready to grill.
9. Preheat grill to medium-high heat.
10. Lightly coat patties with cooking spray; sprinkle with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper.
11. Place patties on grill rack, and grill 4 minutes until well marked. Carefully turn patties over, and grill 3 minutes or until done.
12. Place 1 patty on bottom half of each bun; top each serving with 1 tablespoon eggplant mixture, 1 lettuce leaf, 1 tomato slice, and top half of bun. (Reserve remaining eggplant mixture for another use.).
13. **Wine note: Turkey Burgers with Roasted Eggplant have a rich and meaty flavor, accentuated by the addition of Marmite. This savory, meaty character is often identifiable in the affordable and intriguing reds of France's Languedoc region, like Jean-Luc Colombo Syrah La Violette 2007 ($12), with chewy black fruit and notes of fresh herbs and smoked meat that pump up the flavor even more.

eggplants, cooking spray, fresh parsley, olive oil, lemon juice, garlic, kosher salt, freshly ground black pepper, turkey tenderloins, soy sauce, marmite, currant jelly, buns, bibb lettuce leaves, tomatoes

Taken from www.food.com/recipe/turkey-burgers-with-roasted-eggplant-436772 (may not work)