We don’t grill a lot.  We don’t have a grill because we don’t have the space, and although there are grills in the community garden across the street, by the time evening rolls around I’m usually pretty much done with community until sunup.  But we had a pretty purple-and-white speckled eggplant from the CSA and four ears of corn, and I’ll take grilled corn on the cob over any other variation any day.  And thus we created:

Grilled Mustard Eggplant Burgers

• 2/3 cup apple cider vinegar
• 1/3 cup olive oil
• 2 tbs Dijon mustard
• 1 ½ tbs salt
• 1 tbs cumin
• ½ tbs chili powder

Mix marinade ingredients in a jar (I pretty much always eyeball stuff, so the measurements are give-or-take).  Cut 1 small eggplant into roughly ¼ inch-thick slices and lay them out in Tupperware.  Pour marinade over them and leave in the fridge for a few hours.  Then grill the babies, periodically brushing remaining marinade on the slices, for something like twenty minutes.  Serve on sliced sourdough bread with arugula.