| 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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