Veal Cakes w/ Silky Eggplant

Got this recipe from the last issue of Gourmet (RIP). Really good, satisfying and surprisingly quick! Pictured here with a side of bok choy.


olive oil
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
1-2 lb ground veal (I’ve also used meatloaf mix)
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 (4 or more depending on how much meat you use).

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.


1 Comment

Filed under main dishes, veal dishes

One response to “Veal Cakes w/ Silky Eggplant

  1. These look great.

    I saw this recipe at Epicurious and after reading your post, it seems that they are delicious.

    Always looking for clever things to do with eggplant.

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