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Veal with Eggplant, Truffles & Oyster Sauce

Veal with Eggplant, Truffles & Oyster Sauce
Eggplant and oyster sauce are frequently featured together in many Asian recipes. Since the slightly sweet, mild flavor and tender texture of veal and eggplant seem to go together naturally, we couldn't help but combine them and then take things a step further by adding a little truffle to the mix.

By the way, this version of "East meets West" just happens to be utterly delicious.
Ingredients:

1 lb thin-sliced veal
1 large eggplant
½ cup flour
2 lg eggs, beaten
1/2 cup olive oil
2 tbsp chopped garlic
1 cup veal demi-glace
3 tbsp dry sherry
3 tbsp oyster sauce
1 small black truffle, fresh or frozen
1/8 tsp white truffle oil
1 tsp corn starch
sea salt & fresh black pepper



Directions:


Peel the eggplant and cut crosswise into ¾ inch thick slices. Heat ¼ cup olive oil in large sauté pan over medium high heat. Dredge eggplant slices in flour and dip into the beaten egg mixture. Place several slices in the pre-heated pan - do not crowd.


Reduce the heat slightly and cook, turning once or twice, until eggplant slices are golden brown and tender. Cook in several batches if necessary, adding more olive oil as needed. Remove to a large pan lined with paper towels and keep warm.


Wipe the sauté pan with paper towels, return to medium high heat and add remaining olive oil to the pan. Dust the veal slices lightly with flour and sauté quickly, turning once. Do not overcook!


Remove to a large plate and keep warm with the eggplant slices.


Make the Sauce:


Pour the excess oil from the sauté pan, reserving about 1 tsp. Don't wipe the pan or discard the brown bits!


Add the garlic and cook briefly, just until it begins to soften and brown slightly. Add the sherry, veal stock, truffle oil and oyster sauce and bring to a low boil.

 

Thinly slice or chop the truffle and add to the pan. Continue to cook until the liquid has reduced to approximately ¾ cup.


Mix the corn starch with a little cold water to make a thin slurry. Add to the pan while whisking briskly. Allow to cook for 1 - 2 minutes or until slightly thickened. Add a little stock if the mixture becomes too thick. Add salt and pepper to taste and remove from heat.


To Assemble:
Top each eggplant slice with a slice of veal and arrange on serving plate.

 

Carefully spoon sauce over the top, making sure that the truffle bits are evenly distributed.

Variation:
If you object to veal or prefer a reduced-fat version, substitute sliced turkey breast and chicken stock.



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