Open-Faced Lamb Burgers With Eggplant And Mushrooms

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1 pound lean ground lamb

2 tablespoons minced fresh or 2 teaspoons dried mint

1/2 teaspoon ground cumin

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 teaspoons olive oil, divided

4 cups diced peeled eggplant (about 1 pound)

2 cups vertically sliced Vidalia or other sweet onion

2 cups thinly sliced shiitake mushroom caps (about 4 ounces)

1 tablespoon balsamic vinegar

4 (1/4-inch-thick) slices tomato

2 (1 1/2-ounce) French bread rolls, halved and toasted

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