Heart Of The House

Eggplant Venison Stack

I use the leftover venison mixture for the meatball to make this eggplant stack, our version of a “hamburger”.


Venison mixture, make into 4 patties

1 large eggplant, cut into 6 round slices

4 slices of mozzarella cheese

lacto-fermented ginger carrots, beets or sauerkraut


  1. Preheat the oven grill to medium-high.
  2. On the stove-top, heat a grill pan over medium heat, brush eggplants with oil until tender (about 4 minutes on each side)
  3. Place patties in a lined baking tray and baked until cook through.  Place a slice of cheese on each pattie and cook until cheese has melted.
  4. Assemble the stack by topping an eggplant with a pattie, and a slice of cheese, a spoonful of lacto-fermented vegetables, repeat another layer and finish off with a slice of eggplant on top.
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