Recipe courtesy of Norman Van Aken

Mongolian Barbequed Grilled Veal Chop with Grilled Chinese Eggplant

  • Level: Easy
  • Total: 9 hr 47 min
  • Prep: 30 min
  • Inactive: 9 hr
  • Cook: 17 min
  • Yield: 4 servings
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1 cup Spanish-style peanuts, coarsely chopped

12 cloves garlic, finely chopped

4 tablespoons peeled and finely chopped shallots

4 tablespoons chopped fresh cilantro leaves

3 tablespoons peeled and finely chopped fresh ginger

1 cup sherry wine vinegar

1/2 cup hoisin

2/3 cup soy

2/3 cup dark roasted sesame oil

2/3 cup plum sauce

2/3 cup honey

2/3 cup salsa Sriracha

1/3 cup hot chile-infused olive oil

4 (14-ounce) veal chops


12 Japanese eggplant, sliced in a fan-like shape up to the tip

Kosher salt and freshly ground black pepper

Olive oil, for drizzling and greasing grill

Vinaigrette and Lettuces:

1 1/4 cups canola oil

3/4 cups rice wine vinegar

1/4 cup mirin

1 (2-inch) piece fresh ginger, peeled and minced

Freshly ground black pepper, to taste

6 small handfuls mesclun leaves, washed and kept cool on toweling


  1. For the marinade: In a large bowl, combine the peanuts, garlic, shallots, cilantro, ginger, vinegar, hoisin, soy, sesame oil, plum sauce, honey, Sriracha, and hot chile-infused olive oil and mix well. Add the veal chops and marinate the chops 6 to 12 hours, covered, in the refrigerator. For the vinaigrette: Mix the canola oil, rice wine vinegar, mirin, minced ginger, and black pepper. Add the lettuces just before serving. Reserve covered and chilled. To Serve: Heat a grill. Grease the grill. Remove the chops from the marinade and grill them to the desired temperature. Drizzle the eggplant with olive oil and 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.

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