Hot Voodoo Veal Chops With Charred Eggplant And Hot Pepper Onions
Serves: 2
Destiney Bartoletti
1 January 1970
Based on User reviews:
48
Spice
59
Sweetness
56
Sourness
37
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1 large
Eggplant (cut in half)1 bunch
Parsley1
Salt2 cups
Flour2 tbsps
Ancho Chili (ground)2 cups
Whole Milk2 tbsps
Hot Pepper SauceDirections:
1
Marinate veal chop in chili sauce overnight
2
Start eggplant by salting and pressing each half in a colander to remove excess water
3
Grill each half, skin side down, for 15 minutes over medium heat until skin is crisp and flesh is soft enough to pierce with a fork
4
Cool completely
5
In a food processor pulse eggplant with shallots, lemon juice and parsley until somewhat chunky
6
Season with salt and pepper; hold at room temperature until serving time
7
Grill the veal chops over medium heat of grill, turning once, until medium rare
8
Meanwhile, heat canola oil in frying pan
9
In a small bowl combine flour, chili, salt and pepper; set aside
10
In second bowl combine milk and Tabasco; set aside
11
Alternately dip onions in flour, milk, then back to flour; carefully drop into preheated oil
12
Fry until golden brown
13
Carefully remove and drain on paper towel; keep warm until serving time
14
Garnish each veal chop with eggplant puree and onion rings