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Mongolian Barbequed Grilled Veal Chop with Grilled Chinese Eggplant and Thai Fried Rice

Mongolian Barbequed Grilled Veal Chop with Grilled Chinese Eggplant and Thai Fried Rice
Cook Time
25 min
Yields
4 servings

These grilled veal chops are a delicious change from typical summer fare.

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ingredients

For the Marinade

12
garlic cloves, finely chopped
3
Tbsp ginger, peeled and finely chopped
4
Tbsp shallots, peeled and finely chopped
4
Tbsp cilantro leaves, chopped
1
cup sherry wine vinegar
½
cup hoisin
cup soy
cup dark roasted sesame oil
cup plum sauce
1
cup Spanish style peanuts, roughly chopped
cup hot chile infused olive oil
cup honey
cup salsa Sriracha

For the Eggplant

12
japanese eggplants, sliced in a fan like shape up to the tip
Kosher salt and freshly cracked black pepper to taste

For the lettuces and Vinaigret

6
small handfuls of mesclun leaves, washed and kept cool on toweling
¾
cup rice wine vinegar
¼
cup mirin
1 ¼
cup canola oil
1 2
inch piece of ginger, peeled and minced
Cracked black pepper, to taste
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directions

Step 1

Combine all ingredients and mix well. Marinate the chops 6-12 hours covered in refrigeration.

Step 2

You’ll need a bit of olive oil to flavor the eggplant and keep it from sticking to the grill.

Step 3

Mix all of the vinaigrette ingredients together, reserving the lettuces until the last moment. Reserve covered and chilled.

Step 4

Remove the chops from the marinade and grill them to the desired temperature. Grill the eggplant simultaneously. Place the veal on a plate and the eggplant next to it. Dress the lettuces with the vinaigrette and drape them over the veal chops where the meat meets the bone.

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