Active Time: 25 minutes
Total Time: 35 minutes.
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
- 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.
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