Veal With Eggplant Aubergine And Olives Recipes

VEAL WITH EGGPLANT (AUBERGINE) AND OLIVES

Steps:

• Cut the eggplant into 1" pieces, sprinkle with salt, and let stand for 30 minutes.
• Rinse the eggplant under cold water, drain, and pat dry with a paper towel.
• Heat the oil in a large pan and add the eggplant.
• Cook until lightly browned, then remove the eggplant from the pan.
• Heat the extra oil in the same pan.
• Add the veal, onions and garlic and cook until browned all over. You may have to do this in two batches, depending on the size of your pan.
• Add the spices, garlic and bay leaves and cook, stirring, for 1 minute.
• Add the undrained diced tomatoes, tomato paste, water and wine.
• Stir until combined and simmer, covered, over low heat for 1 hour, stirring occasionally.
• Add the eggplant and simmer, covered, 20 minutes or until the eggplant and veal are tender.
• Add the lemon juice, olives, parsley and sugar with the salt and pepper to taste.
• Simmer until heated through.

VEAL MEDALLIONS IN A BASIL CRUST WITH AUBERGINE PUREE, PARMESAN CHEESE, AND BLACK TRUFFLE

Steps:

• Clean the fillet of veal. You can ask your butcher to do this. Season with salt and pepper and brush all over with pesto sauce. Wrap the veal in the pork gut strings. Set aside.
• To make the aubergine puree. Peel the skin of the aubergine and set aside. In a large stockpot with 1-inch of water and a steamer basket, place the aubergine and steam for 20 minutes. Remove and puree in a food processor. In a medium sized saucepan heat 1 tablespoon olive oil add the pureed aubergine, basil leaves, truffles, and shallots. Flavor the mixture with salt, pepper, and drizzle with more olive oil.
• In a medium sized saucepan, sear the fillet in olive oil until brown on all sides and cooked to desired doneness.
• Save the veal pan drippings, keeping it in a small saucepan at low heat.
• In separate small skillet, pour enough olive oil to about 1/4-inch deep and heat on medium-high heat. When the oil is hot, fry the peels of the aubergine until crispy and browned. Drain on paper towels. Set aside.
• To serve, spoon 3 scoops of aubergine puree, 3 medallions of veal on top, and cover in veal sauce. Garnish with fried peels and black truffles.

LIDIA'S VEAL AND EGGPLANT GRATINATE (FOR ONE)

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.

VEAL SCALOPPINE WITH EGGPLANT AND MUSHROOMS

Steps:

• Place eggplant on 2 large baking sheets. Sprinkle with salt. Let stand 20 minutes. Rinse under running water and pat dry.
• Heat 3 tablespoons olive oil in heavy large skillet over medium-high heat. Working in batches, sauté eggplant until crisp-tender, about 2 minutes per side. Arrange decoratively on large platter.
• Place flour on plate. Heat remaining 1 tablespoon olive oil in same skillet over medium-high heat. Sprinkle veal slices with salt and pepper; dredge veal in flour. Working in batches, sauté veal until brown, about 1 minute per side. Transfer to plate.
• Melt butter in same skillet over medium-high heat. Add sliced mushrooms and sauté until brown, about 3 minutes. Stir in cream, Madeira, and porcini powder. Simmer until sauce thickens slightly, about 2 minutes. Add veal to skillet. Simmer until veal is heated through and coated with sauce, about 2 minutes. Season with salt and pepper.
• Arrange veal in center of platter with eggplant. Spoon sauce over veal. Sprinkle with parsley and serve.

PASTA WITH EGGPLANT, CAPERS, AND OLIVES

Steps:

• Toss eggplant with salt in a colander set in a large bowl, then let drain, tossing occasionally, 1 hour.
• While eggplant drains, rinse capers in a sieve and transfer to a small bowl. Cover capers with water by 2 inches and soak 30 minutes. Drain, then repeat soaking. Drain and rinse capers, then squeeze dry and coarsely chop.
• Roast bell pepper on rack of a gas burner over moderately high heat, turning with tongs, until skin is blackened, about 5 minutes. (Or broil pepper on a broiler pan about 5 inches from heat, turning occasionally, about 15 minutes.) Transfer to a bowl, then cover bowl tightly with plastic wrap and let pepper steam 10 minutes.
• When cool enough to handle, peel pepper and discard seeds, stem, and ribs. Pat pepper dry and purée in a blender until smooth.
• Rinse eggplant and pat dry thoroughly. Heat vegetable oil in a 4-quart pot over high heat until it registers 375°F on thermometer. Fry one third of eggplant, stirring gently, until just golden brown, about 5 minutes. Transfer with a slotted spoon to paper towels to drain. Fry remaining eggplant in 2 batches, returning oil to 375°F between batches.
• Pulse together olives, basil, mint, parsley, marjoram, and 2 garlic cloves in a food processor until finely chopped.
• Finely chop remaining garlic clove and cook in olive oil along with anchovy in a 5-quart heavy pot over moderately low heat, stirring, until anchovy dissolves and garlic is fragrant, about 1 minute. Increase heat to moderate and stir in pepper purée, then cook, stirring, 1 minute. Stir in olive mixture, capers, and wine and cook, stirring, until wine is evaporated, about 1 minute. Stir in eggplant (sauce will be very thick) and remove from heat. Keep warm, covered.
• Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente, then drain and stir into sauce. Season with salt.
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EGGPLANT WITH CAPERS AND OLIVES

Steps:

• A large, nonstick skillet with a cover works best for this recipe.
• Heat 2 tablespoons of olive oil over medium heat. Add eggplant and cook until it begins to get soft. Remove from pan and set aside.
• Heat remaining tablespoon of olive oil and saute onion and garlic until onion is golden.
• Add celery, tomato sauce, and a few tablespoons of water. Cover and let steam for 10-15 minutes, stirring occasionally. Add a little water if necessary.
• Return eggplant to pan, add capers, and olives.
• Heat the vinegar with the sugar and add to eggplant mixture.
• Salt and pepper to taste, and simmer gently for another 10-15 minutes, being careful not to let it burn.
• Serve hot or or cold, with slices of lemon.