Veal Cakes on Silky Eggplant
Tender ground veal cakes served atop braised eggplant in a savory tomato sauce. This elegant dish combines perfectly seasoned veal patties with silky, tender eggplant for a delicious Mediterranean-inspired meal.
Ingredients
- •6 tablespoons olive oil, divided
- •1½ pounds eggplant
- •1 tablespoon tomato paste
- •1 teaspoon sugar
- •½ cup water
- •1 tablespoon red wine vinegar
- •3 large scallions
- •1½ pounds ground veal
- •2 tablespoons chopped dill
- •½ cup all-purpose flour
Cooking Instructions
- 1.
Heat 3 tablespoon oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook eggplant with 1/2 teaspoon salt and 1/4 teaspoon pepper, stirring occasionally, until browned, about 5 minutes.
5 min
- 2.
Stir together tomato paste, sugar, water, and vinegar and add to eggplant with 1/3 cup scallions, then braise, covered, over medium heat until eggplant is tender, about 12 minutes.
12 min
- 3.
While eggplant braises, gently mix veal, dill, remaining 1/3 cup scallions, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a large bowl, then form into 4 (4-inch) cakes.
8 min
- 4.
Heat remaining 3 tablespoons oil in a 12-inch nonstick skillet over medium heat until hot. Dredge veal cakes in flour, shaking off excess, then fry, turning once, until golden-brown, 8 to 12 minutes total for medium. 3Divide eggplant among 4 plates and top with veal cakes.
12 min
