Mongolian Barbequed Grilled Veal Chop with Grilled Chinese Eggplant and Thai Fried Rice - ★Cooking Recipes★

These grilled veal chops are a delicious change from typical summer fare.
Directions for: Mongolian Barbequed Grilled Veal Chop with Grilled Chinese Eggplant and Thai Fried Rice

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

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

cup rice wine vinegar

cup mirin

1 cup canola oil

1 2 inch piece of ginger, peeled and minced

Cracked black pepper, to taste

For Serving

Directions

For the Marinade

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

For the Eggplant

1. Youll need a bit of olive oil to flavor the eggplant and keep it from sticking to the grill.

For the lettuces and Vinaigret

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

For Serving

1. 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.

See more: Herbs, Vegetables, Pepper, Grill, Main, Summer, Quick and Easy