Grilled Eggplant and Lamb Medallion Sandwich with Rosemary Aioli (Emeril Lagasse) |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 2 |
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Ingredients:
1 eggplant, about 1 pound, cut into 8 1-inch slices |
8 ounces lamb tenderloin, cut into 8 1-ounce medallions |
salt and pepper |
olive oil |
1/2 cup prepared or homemade mayonnaise |
1 tablespoon minced garlic |
2 tablespoons finely chopped fresh rosemary |
salt and pepper |
2 slices of parmesan cheese ( 2-inch by 1-inch) |
fresh rosemary sprigs |
black pepper for rim |
Directions:
1. 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.
2. 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.
3. 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 sp
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