Grilled eggplant and lamb medallion sandwich w rosemary

2 Servings

Ingredients

Quantity Ingredient
1 Eggplant - (abt 1 lb), cut eight 1
Lices
Sl
8 ounces Lamb tenderloin, cut in 8
Dallions s
Salt, to taste
Freshly-ground black pepper, to
Ste
Taste
Olive oil
½ cup Prepared or homemade mayonnaise
1 tablespoon Minced garlic
2 tablespoons Finely-chopped fresh rosemary
Salt, to taste
Freshly-ground black pepper, to
Ste
Taste
2 slices Parmesan cheese - (2 by 1)
Fresh rosemary sprigs
Freshly-ground black pepper, for
Rim

Directions

ROSEMARY AIOLI

M

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 to 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 a flaming rosemary sprig and black pepper. This recipe yields 2 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse >From the TV FOOD NETWORK - (Show # EE-2271 broadcast 01-29-1997) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

02-27-1997

Recipe by: Emeril Lagasse Sent to me by "Jack C. Elvis" <jackelvis@...> so I could check them out for formatting errors, originally posted to Prodigy.

By CWBJ78A NANCY BERRY Time: 1:52 PM on Apr 23, 1997

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