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Milk-fed veal chops and eggplant caviar with lime from Christian Bégin

Milk-fed veal chops and eggplant caviar with lime from Christian Bégin

Main course | Easy | 30 minutes
Main course
Easy
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Recipe details

Ingredients

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Directions

  1. Lightly oil the barbecue grill and preheat to high. Grill the 4 eggplants, turning regularly, until blackened. Remove from the grill and roll them up in paper towel.
  2. When lukewarm, cut them in half and scoop out the pulp. Pour the oil in a skillet and fry the pulp for 5 minutes over medium heat.
  3. Purée the mixture in a food processor until smooth. Set aside.
  4. Next prepare a béchamel sauce: melt butter in a saucepan over medium heat. When hot, add the flour all at once and stir well with a wooden spoon. Add milk and stir vigorously so lumps don't form.
  5. Season with salt and pepper and incorporate the cheese and eggplant purée. Bring to a simmer, remove from heat and set aside.
  6. Oil the barbecue grill again and preheat to medium. Season veal chops with salt and pepper. Melt butter in a skillet over medium-high heat and sear veal chops one minute per side.
  7. Remove from skillet and then grill on the barbecue 3 to 4 minutes per side.
  8. Meanwhile, pour lime juice into skillet where veal was seared and stir, scraping browned bits from bottom of the pan. Set aside.
  9. To serve, divide eggplant caviar onto 4 plates. Elegantly place a veal chop on top and drizzle with reserved cooking juices. Garnish with a little lime zest and thin strips of raw Vidalia onion. Accompany with green beans.

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