Meatless Monday: Italian Grilled Portobello + Eggplant Burger with Marinara Sauce


As a Meatless Monday Blogger, I was recently given the opportunity to try out Dominex Natural Foods aka “The Eggplant People”.  Before I begin, it should be noted that Dominex products are NOT gluten free though they are vegan and made with all natural ingredients. 

While I normally do not feature items that are not gluten free, I agreed to create a recipe with their Eggplant Cutlet since it’s the #1 selling eggplant product in America and my entire family is a huge fan of eggplants!

Dominex Eggplant Cutlet

Made with all natural ingredients, sourced fresh from the field in less than 3 days.  Their Eggplant Cutlets are also low in fat, have zero trans fats and are only 100 calories per serving plus they leave the skin on their cutlets for added fiber, minerals and the awesome phytonutrients it contains. 

Since the cutlets are so easy to make, I chose to keep it simple and create a eggplant and portobello mushroom burger with it, drizzled with some marinara. 

Dominex Eggplant Cutlet eggplant cutlet3 eggplant cutlet4


RECIPE

Ingredients: 

  • 2 large portobello mushroom caps
  • 3-4 tablespoons basil-garlic olive oil 
  • Sea salt and ground pepper, to taste 
  • 1 Dominex Eggplant Cutlet, thawed
  • 1 leaf of Bibb Lettuce
  • 2-3 tablespoons marinara sauce, either store bought or homemade

Directions:

  1. Rinse mushrooms and remove stems. 
  2. Brush gill side of each cap generously with the basil-garlic olive oil.  Let sit for approximately 20 minutes.
  3. Heat grill and place eat cap gill side up and grill for about 10 minutes.
  4. While mushroom caps are grilling, broil eggplant cutlets in oven or toaster oven for 10-12 minutes. 
  5. Remove mushrooms from grill, top one with lettuce, eggplant cutlet and marinara then place second one on top. 
  6. Serve and enjoy! 
You might also like:  Aji Amarillo Spiced Sweet Potato Wedges + RawSpiceBar Giveaway!

 Even though I can’t enjoy them, I love the fact that these are quick to make and according to my family, quite delicious.  The combination of eggplant with mushrooms and marinara was a home run! 

If you want to make more than one, say all five cutlets that come in the box, then just multiple the ingredients accordingly! These would make the perfect “burger” at a summer BBQ and would be sure to please any vegan or vegetarian friends! 

Dominex also makes a variety of other frozen eggplant selections such as: Veggie Fries, Eggplant Burgers, Veggie Meatballs, AngelParm Bites and AngelBowls.  

Dominex AngelBowl

I was also given a coupon to purchase an AngelBowl and chose to grab the Roasted Vegetable and Goat Cheese Gratin for my husband to enjoy.  It’s made of roasted potatoes and red bell peppers, eggplant mixed with a tomato creme sauce and sprinkled with bits of goat cheese for a little bit of added elegance. 

If you’re an eggplant lover like me but need to stay gluten free, be sure to check out my Grilled Zucchini and Eggplant Napoleon and Hot Caponata Over Gluten Free Spaghetti

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About me

Annmarie is a self proclaimed foodie, avid long distance runner and functional fitness coach. A DVRT Master Trainer, HKC Instructor and food allergy sufferer, she writes about strength training for runners as well as shares allergy friendly recipes for busy athletes.   She is also the owner of Strength In Motion Studio, mother of two sassy sisters and wife to a chronically busy chiropractor.   Subscribe by email for updates to get the latest workouts, advice and recipes straight to your inbox!

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