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Veal sweetbreads and pickled aubergine, tomato chutney and sweet and sour parsley


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Rate this recipe 2.6/5 (95 Votes)


  • 2 large aubergine
  • 8 veal sweetbreads 200g
  • 12 anchovy fillets + 24 for decoration
  • 1/2 bunch of parsley
  • For the chutney:
  • 1.5 kg of peeled tomatoes
  • 125 g of honey
  • 75 cl of red wine vinegar
  • 2.5 cl sherry vinegar
  • 8 shallots
  • 3 star anise
  • 1/2 head of garlic
  • thyme
  • bay leaves


servings 8
Level of difficulty Average
Preparation time 50mins
Cooking time 30mins
Cost Average budget


Step 1

Cut the aubergine lengthwise into strips about 1 cm thick.
Blanch in boiling water 2-3 minutes.
Place in a bowl of cold water and drain on a dish towel.

Step 2

Make the marinade by mixing the sherry vinegar with garlic, thyme, bay leaf, olive oil. Place the aubergines in the marinade for 6 hours before making the rest of the dish.

Step 3

Brown the veal in a an of oil, butter, salt and pepper. It should be slightly undercooked.

Step 4

Make the chutney. Peel, seed and dice the tomatoes, mix with sliced shallots, garlic in slices, star anise.
Heat the honey, deglaze with wine and sherry vinegar and reduce to a
syrup. Add the tomatoes, garlic, shallots, anise. Cook to a compote consistency. When cooked, add anchovies, mash up, and coarsely chopped parsley.

Step 5

Fry the aubergine slices and place in a dish. Add the veal on top, then he chutney and bake for 6 minutes at 180°C (gas mark 4).

Step 6

Serve onto plaats and garnish with anchovies, rocket salad, fleur de sel salt, fresh ground pepper and a drizzle of olive oil.

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