Directions:
- 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.
- 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.
- 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.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 485.58 Kcal (2033 kJ) | ||
| Calories from fat | 296.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.91g | 51% | |
|---|---|---|---|
| Cholesterol | 139.45mg | 46% | |
| Sodium | 149.29mg | 6% | |
| Potassium | 1020.97mg | 22% | |
| Total Carbs | 12.92g | 4% | |
| Sugars | 8.27g | 33% | |
| Dietary Fiber | 5.83g | 23% | |
| Protein | 34.56g | 69% | |
| Vitamin C | 8.1mg | 14% | |
| Iron | 2mg | 11% | |
| Calcium | 59.5mg | 6% | |
| Amount Per 100 g | |||
| Calories | 116.13 Kcal (486 kJ) | ||
| Calories from fat | 70.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.87g | 51% | |
|---|---|---|---|
| Cholesterol | 33.35mg | 46% | |
| Sodium | 35.7mg | 6% | |
| Potassium | 244.18mg | 22% | |
| Total Carbs | 3.09g | 4% | |
| Sugars | 1.98g | 33% | |
| Dietary Fiber | 1.39g | 23% | |
| Protein | 8.26g | 69% | |
| Vitamin C | 1.9mg | 14% | |
| Iron | 0.5mg | 11% | |
| Calcium | 14.2mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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