Hot Voodoo Veal Chops with Charred Eggplant and Hot Pepper Onions
- Level: Easy
- Yield: 2 servings
Ingredients
2 (12-ounce) veal chops
1 bottle Batch 31 Sauce or any chili sauce
1 large eggplant, cut in half
1 shallot, minced
1 lemon, juiced
1 bunch parsley
Salt and pepper
Canola oil
2 cups flour
2 tablespoons ground ancho chili
2 cups whole milk
2 tablespoons hot pepper sauce
1 Spanish onion, sliced paper- thin
Directions
- Marinate veal chop in chili sauce overnight. Start eggplant by salting and pressing each half in a colander to remove excess water. 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. Cool completely. In a food processor pulse eggplant with shallots, lemon juice and parsley until somewhat chunky. Season with salt and pepper; hold at room temperature until serving time. Grill the veal chops over medium heat of grill, turning once, until medium rare. Meanwhile, heat canola oil in frying pan. In a small bowl combine flour, chili, salt and pepper; set aside. In second bowl combine milk and Tabasco; set aside. Alternately dip onions in flour, milk, then back to flour; carefully drop into preheated oil. Fry until golden brown. Carefully remove and drain on paper towel; keep warm until serving time. Garnish each veal chop with eggplant puree and onion rings.