Grilled eggplant & lamb medallion sandwich with rosemary aio

2 Servings

Ingredients

Quantity Ingredient
1 Eggplant; about 1 pound, cut into 8 1 inch slices
8 ounces Lamb tenderloin; cut into 8 1 ounce medallions
Salt and pepper
Olive oil
½ cup Prepared or homemade mayonnaise
1 tablespoon Minced garlic
2 tablespoons Finely chopped fresh rosemary
Salt and pepper
2 slices Parmesan Cheese; ( 2\" by 1\")
Fresh rosemary sprigs
Black pepper for rim

Directions

ROSEMARY AIOLI

ESSENCE OF EMERIL SHOW#EE2271

Preheat the grill.

For Rosemary Aioli: In mixing bowl, combine the mayonnaise, garlic and rosemary and blend until incorporated. Season with salt and pepper. Set aside.

For eggplant and lamb: Rub each piece lightly with the olive oil to prevent from sticking to the grill. Season with salt and pepper. On a hot grill, grill each piece of eggplant for 1 minute on each side. Remove from the grill and set aside. Place the lamb medallions on the grill and cook until medium rare, about 1-2 minutes on each side. Remove from the grill and set aside.

To assemble, place a small pool of the aioli in the center of the plate.

Alternate layering the eggplant and lamb medallions four times. Top with a slice of Parmesan Cheese. Drizzle the remaining aioli over top and garnish with flaming rosemary sprig and black pepper.

Posted to recipelu-digest by molony <molony@...> on Mar 11, 1998

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