Bison Tomahawk Chops with Charred Eggplant - Andrew Zimmern

Ingredients

• 1/3 cup all-natural Japanese soy sauce
• 1/3 cup lemon juice
• 1/4 cup olive oil
• 1/4 cup Worcestershire sauce
• 1/4 cup Dijon mustard
• 3 tablespoons minced shallots
• 2 teaspoons ground black pepper
• 1/4 cup minced fresh parsley
• 1/4 cup minced fresh chives
• 2 bison tomahawk chops, at least 2 inches thick
• 2 tablespoons vegetable oil
• 4 eggplants (Japanese or Italian globe eggplants work well)
• 1 tablespoon olive oil
• 1 cup ricotta
• Minced chives, for garnish
• Minced parsley, for garnish
• Mint leaves, for garnish
• Italian chile oil, for garnish (recipe below)
• Lemon juice, for garnish