Veal Cakes On Silky Eggplant Recipes

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VEAL CAKES ON SILKY EGGPLANT



Veal Cakes on Silky Eggplant image

Burgers made from ground veal won't cost much more-and, in fact, may cost less-than 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.

Provided by Ruth Cousineau

Time 35m

Yield Makes 4 people

Number Of Ingredients 10

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

Steps:

  • 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.

LIDIA'S VEAL AND EGGPLANT GRATINATE (FOR ONE)



Lidia's Veal and Eggplant Gratinate (for One) image

Provided by Lidia Bastianich

Categories     dinner, for one, main course

Time 30m

Yield 1 serving

Number Of Ingredients 11

1 small eggplant or zucchini, about 6 inches long
Salt and ground black pepper
Flour for dredging
Light olive oil (not extra virgin) or vegetable oil for browning
4 ounces thinly sliced veal scaloppine or chicken breast
1 tablespoon butter
1 shallot, minced
Splash of white wine or dry vermouth
6 basil leaves, or 1 tablespoon freshly chopped parsley, more for garnish
1/4 cup good quality tomato sauce, preferably homemade
3 tablespoons freshly grated Parmesan cheese

Steps:

  • Preheat oven to 400 degrees. If using eggplant, cut off ends and slice off two long strips of skin, one on each side. With 1 skin side up, so that each slice will have skin on both sides, slice eggplant lengthwise, 1/4inch thick. Sprinkle with salt and pepper, and dredge lightly in flour. If using zucchini, slice on diagonal, 1/4 inch thick.
  • In a 6- to 8-inch ovenproof skillet (see Note), heat 1 tablespoon oil. Brown vegetable slices lightly on both sides, working in batches if necessary to avoid crowding pan. Add more oil as needed to keep pan lightly oiled. Remove and drain on paper towels.
  • Sprinkle veal or chicken with salt and pepper, and dredge lightly in flour. Melt butter in same pan until it bubbles, then brown meat lightly on both sides. Remove and drain on paper towels. Add shallot to pan and cook, stirring, until slightly softened, about 2 minutes. Pour in wine and simmer until syrupy.
  • Turn off heat and place pieces of meat in skillet. Lay basil leaves or parsley over them, then arrange vegetable slices on top. Spoon tomato sauce over, sprinkle cheese on top, and pour about 2 tablespoons water (more or less, depending on thickness of tomato sauce) around edges of pan. Bake 8 to 10 minutes, until meat is cooked through and liquid in bottom of pan is thickened. Sprinkle with torn basil or chopped parsley; serve with crusty bread.

Nutrition Facts : @context http, Calories 818, UnsaturatedFat 23 grams, Carbohydrate 48 grams, Fat 45 grams, Fiber 16 grams, Protein 46 grams, SaturatedFat 19 grams, Sodium 1873 milligrams, Sugar 23 grams, TransFat 1 gram

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