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
⅔
cup soy
⅔
cup dark roasted sesame oil
⅔
cup plum sauce
1
cup Spanish style peanuts, roughly chopped
⅓
cup hot chile infused olive oil
⅔
cup honey
⅔
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.