Bite with Belkys: Mongolian BBQ Veal Chops with Grilled Chinese Eggplant

Chef Norman Van Aken
Norman's
21 Almeria Ave.
Coral Gables
(305) 447-9304

Mongolian BBQ Veal Chops with Grilled Chinese Eggplant

3 cloves garlic, peeled and minced
3/4 tablespoon ginger, peeled and minced
1 shallot, peeled and minced
1 tablespoon cilantro leaves, roughly chopped
1/4 cup Spanish sherry wine vinegar
2 tablespoons Hoison sauce
2 1/2 tablespoons soy sauce
2 1/2 tablespoons sesame oil
2 1/2 tablespoons plum sauce
1/4 cup peanuts, toasted and chopped
2 1/2 tablespoons honey
2 teaspoons salsa Sriracha
4 12-14 ounce veal chops

Combine all ingredients, mix well. Put the chops in a sealable plastic bag. Put the marinade over them and seal the bag. Marinate the chops overnight in the refrigerator.

For the eggplant:

4 Japanese eggplant, unpeeled and sliced in a fan like shape leaving the tip still connected Kosher salt and fresh pepper to taste
1/2 cup olive oil
1/2 cup ginger-soy vinaigrette

Season the eggplant with salt and pepper. Pour half the olive oil in a hot sauté pan over medium heat. Fan two of the eggplants into the pan at a time. Sauté until translucent on each side. Put the eggplant in a casserole dish and brush them generously all over the ginger-soy vinaigrette.

Ginger-Soy Vinaigrette:

1 large clove garlic, minced
1 tablespoon minced ginger
2 tablespoons minced cilantro
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/3 cup red wine vinegar
1/3 cup soy sauce
1/3 cup sesame oil
1 tablespoon hot chile

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