Hatco and Krampouz are proud to offer a variety of commercial and professional countertop cooking equipment. This recipe is originally shared by Krampouz.
| Ingredients |
|---|
| 4 veal scallops |
| 2 eggplants |
| 2 garlic cloves |
| ½ lemon |
| 1 dash of mustard |
| 1 glass of olive oil |
| Espelette chili pepper |
| Salt & pepper |
Instructions:
- Preheat your griddle to 410°F (210°C).
- Wash the eggplants and cut them in half. Plunge them quickly into water so they will not get saturated with oil later on.
- Place the eggplants on the hot griddle on the flesh side, and let them cook for 15 minutes, checking that they do not grill too much. (The eggplant is well cooked when the flesh can be removed with a teaspoon.)
- Put the eggplant flesh with garlic, lemon, mustard and olive oil together into a mixer bowl. Mix all together until you get a smooth and consistent cream. Store in the fridge.
- Cut the veal scallops in large strips of 2cm. Let them cook on the griddle at 392°F (200°C) for 3 minutes on each side. Season with salt and pepper.
- Take the veal off the griddle, roll them and fix them with a wooden stick.
- Place the veal on the griddle again on a medium heat and add inside a spoonful of eggplant caviar.
- Let cook for 2 to 3 minutes, check the seasoning and add a pinch of Espelette chili pepper.
- Eat immediately with green bean, garlic and thyme.
