Veal Cakes on Silky Eggplant |
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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Burgers made from ground veal won't cost much moreand, in fact, may cost lessthan those made from ground beef. They also have a delicacy that is difficult to match. Eggplant braised until it's luxuriously tender is a great textural contrast to the crisp exterior of the veal burgers. Ingredients:
6 tablespoons olive oil, divided |
1 1/2 pounds eggplant, cut into 1-inch cubes |
1 tablespoon tomato paste |
1 teaspoon sugar |
1/2 cup water |
1 tablespoon red wine vinegar |
3 large scallions, trimmed and finely chopped (2/3 cup), divided |
1 1/2 pound ground veal |
2 tablespoons chopped dill |
all-purpose flour for dredging |
Directions:
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.
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.
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.
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.
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