| 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 |
T |
Minced garlic |
| 2 |
T |
Finely chopped fresh |
|
|
rosemary |
|
|
Salt and pepper |
| 2 |
|
Parmesan Cheese, 2" by 1" |
|
|
Fresh rosemary sprigs |
|
|
Black pepper for rim |
INSTRUCTIONS
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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