Adapted from The Vegetarian Grill by Andrea Chesman, Boston, MA: The Harvard Common Press, 1998. These are very soft and squishy but they taste delicious. The original recipe call for dill but I like basil, and I often have it on hand, so that is what I use.
1 medium eggplant, peeled and sliced
2 plum tomatoes, sliced
1 onion, quartered
1 baking potato, peeled & sliced
1/3 cup extra-virgin olive oil
4 slices stale or toasted sandwich bread
4 garlic cloves
1/2 cup cooked barley
several fresh basil leaves
salt & pepper
Brush the eggplant, tomatoes, onion, and potato with olive oil.
Grill the vegetables, until tender about 10-15 minutes. Remove them as they are done.
Process the bread in the food processor to make fine crumbs. Put in a large bowl.
Process the garlic, then add the vegetables and process until fairly smooth. Add to the bread crumbs. Mix in barley, basil and salt & pepper.
Form into 6 patties. Spray or brush the patties with oil. Grill until crisp, about 5 min. per side.