Got this recipe from the last issue of Gourmet (RIP). Really good, satisfying and surprisingly quick! Pictured here with a side of bok choy.
1 large eggplant (1-1.5 pounds)
1 tbsp tomato paste
1 tsp sugar
1/2 cup water (note: I accidentally ommited this from recipe when I made it – still good)
1 tbsp red wine vinegar
3 scallions, chopped
1/5 lb ground veal (I couldn’t find so I used meatloaf mix, which includes veal)
2 tbsp dill
Heat oil in skillet. Brown eggplant with a little salt for five minutes. Whisk together tomato paste, sugar, water and vinegar and add to eggplant with about a third of the scallions. Cook on medium low for about 12 minutes.
While that’s going on, mix veal with dill, some salt, the rest of the scallions and a bit of pepper. Form into cakes – the recipe recommends 4, but I went smaller and made seven of them.
Heat oil in another plan. Dust cakes with flour and fry until golden brown. I cooked them about 6 minutes per side.
Serve cakes over a bed of eggplant.