A Hungry Bear

I was pretty skeptical when I saw this recipe, but since it met several criteria I look for (easy, high protein and low carb for A, uses up a vegetable we have in abundance from the farmer right now - eggplant, and most importantly, is something new that I can share!), I decided to give it a shot. So what can this recipe teach us? Cakes don’t have to be limited to crab, although it doesn’t sound quite right. And just because it looks like a burger without a bun doesn’t mean it should be dismissed as a South-Beach-Diet wannabe. These were absolutely amazing, from the subtle dill flavor in the meat to the smooth creamy texture of the eggplant.

Adapted from November 2009 Gourmet (the original recipe is titled “silky eggplant” which is actually a perfect description).

Ingredients: 1 large eggplant (about 1.5 pounds), 1 Tablespoon tomato paste, 1 teaspoon sugar, 1/2 cup water, 1 Tablespoon red wine vinegar, 3 scallions, 1.5 pounds ground veal, 1 Tablespoon chopped fresh dill, flour, olive oil.

Cut the eggplant into bite-sized cubes. Heat a couple tablespoons of olive oil in a large skillet over medium heat. Add the eggplant and a generous pinch of salt, and cook for 5 minutes until it starts to brown.

Stir in the tomato paste, sugar, water and vinegar, and cover. Turn the heat down to medium low and cook for another 15 minutes or so, until the eggplant is tender and starting to fall apart.

You might need to add a little more water as it cooks - check it occasionally to make sure it’s not sticking to the pan.

While the eggplant is braising, make the veal cakes. Finely chop the scallions and dill, then add to a large bowl along with the veal.

Season generously with salt and pepper, then mix up the meat with your hands. Form 4 patties. Heat a couple tablespoons oil over medium-high heat in a heavy fry pan large enough to hold all 4 patties.

Dredge the veal cakes in flour then carefully add to the hot oil.

Cook them 4-5 minutes, then flip and continue cooking for 4-5 more minutes. Serve the veal over a generous spoonful of braised eggplant.