Active Time

　　25 min

　　Total Time

　　35 min

　　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.

　　

Ingredients

Makes 4 people

　　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

　　

Step 1

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.

　　

Step 2

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.

　　

Step 3

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.

　　

Step 4

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.