| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables, Meats, Dairy |
|
Main dish, Eggplant, 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 |
tb |
Minced garlic |
| 2 |
tb |
Finely-chopped fresh rosemary |
|
|
Salt, to taste |
|
|
Freshly-ground black pepper, to |
|
|
Ste |
|
|
Taste |
| 2 |
sl |
Parmesan cheese – (2 by 1) |
|
|
Fresh rosemary sprigs |
|
|
Freshly-ground black pepper, for |
|
|
Rim |
INSTRUCTIONS
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 - 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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