| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Meats, Dairy | 2 | Servings | ||
INGREDIENTS
| 1 | Eggplant; about 1 pound, cut into 8 1 inch slices | |
| 8 | oz | Lamb tenderloin; cut into 8 1 ounce medallions |
| Salt and pepper | ||
| Olive oil | ||
| 1/2 | c | Prepared or homemade mayonnaise |
| 1 | tb | Minced garlic |
| 2 | tb | Finely chopped fresh rosemary |
| Salt and pepper | ||
| 2 | sl | Parmesan Cheese; ( 2" by 1") |
| Fresh rosemary sprigs | ||
| Black pepper for rim |
INSTRUCTIONS
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@scsn.net> on Mar 11, 1998
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