| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables, Meats, Dairy | Eggplant, Main dish, Vegetables | 2 | Servings | |
INGREDIENTS
| 1 | Eggplant -, abt 1 lb cut | |
| eight 1 | ||
| Lices | ||
| Sl | ||
| 8 | oz | Lamb tenderloin, cut in 8 |
| Dallions s | ||
| Salt, to taste | ||
| Freshly-ground black pepper | ||
| to | ||
| Ste | ||
| Taste | ||
| Olive oil | ||
| 1/2 | c | Prepared or homemade |
| mayonnaise | ||
| 1 | T | Minced garlic |
| 2 | T | Finely-chopped fresh |
| rosemary | ||
| Salt, to taste | ||
| Freshly-ground black pepper | ||
| to | ||
| Ste | ||
| Taste | ||
| 2 | Parmesan cheese -, 2 by 1 | |
| Fresh rosemary sprigs | ||
| Freshly-ground black pepper | ||
| for | ||
| M | ||
| Rim |
INSTRUCTIONS
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 - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-27-1997 Recipe by: Emeril Lagasse Sent to me by "Jack C. Elvis" <jackelvis@moonlink.net> 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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