Thai Marinated Veal Chops with Chile-Lemongrass Dipping Sauce and Skewered Eggplant

Fit for Company
These chops are seasoned twice: They take a brief turn in an Asian marinade seasoned with lemongrass, ginger, and garlic, which is also used to baste them as they grill. Then a spicy dipping sauce, served to guests in small bowls so that they can dip bites of meat and eggplant, provides another flavor punch. If you can’t find fresh lemongrass, you can replace it with an equal amount of grated lime zest.

SERVES: 4

INGREDIENTS:

THAI LEMONGRASS MARINADE:

• 1 tablespoon minced garlic
• 1 tablespoon minced fresh ginger
• 1 tablespoon finely chopped lemongrass (tender inner white leaves only) or 1 tablespoon finely grated lime zest
• 2 teaspoons seeded and finely chopped jalapeño chile
• 1 tablespoon finely chopped scallion greens (reserve white part for dipping sauce)
• 1 tablespoon Asian fish sauce
• 2 tablespoons soy sauce
• 1 teaspoon light brown sugar
• ¼ cup fresh lime juice
• ¼ cup peanut oil
• 4 1- to 1¼-inch-thick veal rib or T-bone loin chops (2-2½ pounds)
• 4 Japanese eggplants, cut into ¾-inch-thick ovals or rounds
• 2 12-inch metal skewers

CHILE -LEMONGRASS DIPPING SAUCE:

• 1 teaspoon minced garlic
• 1 tablespoon finely chopped lemongrass (tender inner white leaves only) or 1 tablespoon finely grated lime zest
• 2 tablespoons finely chopped scallion whites
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon chopped fresh basil (I use Thai)
• 3 tablespoons fresh lime juice
• 1 teaspoon light brown sugar
• 3 tablespoons Asian fish sauce
• 1 tablespoon soy sauce
• 2 teaspoons Sriracha sauce, or more to taste, plus more for serving (see Cook’s Note)

INSTRUCTIONS:

1. MARINADE:

• Combine all the ingredients in a small bowl. Reserve ¼ cup for basting.
• Place the chops in a large zipper-lock bag and add the remaining marinade.
• Seal the bag, then turn and shake so that the chops are bathed in the marinade.
• Place the bag in a pan or bowl and marinate for 2 hours at room temperature.

2. Set up a charcoal or gas grill for direct grilling over medium-high heat.
3. Thread the eggplant slices onto two parallel skewers, pushing the skewers through the skin.
4. SAUCE:

• Combine all the ingredients in a small bowl. Set aside. (The sauce can be made up to 6 hours ahead, covered, and refrigerated.)

5. Remove the chops from the marinade, shaking off the excess; discard the marinade.

• Place the chops on the grill and grill for 2 to 3 minutes.
• Baste the chops with the reserved marinade, turn, and grill for 2 to 3 minutes more.
• Baste again, turn, and grill for 2 minutes, then brush one last time and grill for 2 minutes more.
• Move the chops to a cooler part of the grill and cook until the internal temperature reaches 130°F on an instant-read thermometer, for medium.
• Remove the chops to a platter, cover loosely with aluminum foil, and let rest for 5 minutes.

6. Meanwhile, brush each eggplant skewer with marinade.

• Grill for 2 minutes, baste, turn, and grill for 2 minutes more, then baste again.
• Continue to baste and turn until the eggplant is quite soft to the touch and nicely browned, about 2 minutes.
• If they begin to burn, transfer the skewers to a cooler part of the grill to finish cooking.

7. Remove the eggplant from the skewers and arrange on the platter with the chops.

• Drizzle 2 tablespoons of the dipping sauce over the chops and eggplant and serve the remaining sauce on the side, along with Sriracha.

ALTERNATIVE CUTS:

• Boneless veal sirloin chops, pork rib or loin chops, or goat rib chops.

COOK’S NOTE:

• If you don’t have Sriracha, substitute ½ teaspoon Tabasco sauce plus 11½ teaspoons ketchup in the dip. Then add more Tabasco to the dipping sauce to suit your taste, or let guests add their own.