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Grilled Eggplant And Lamb Medallion Sandwich With Rosemary Aioli
Ingredients
- 1 x Eggplant - (abt 1 lb) cut eight 1" slices
- 8 ounce Lamb tenderloin cut in 8 medallions Salt to taste Freshly-grnd black pepper to taste Extra virgin olive oil
- 1/2 c. Prepared or possibly homemade mayonnaise
- 1 Tbsp. Chopped garlic
- 2 Tbsp. Finely-minced fresh rosemary Salt to taste Freshly-grnd black pepper to taste
- 2 slc Parmesan cheese - (2" by 1") Fresh rosemary sprigs Freshly-grnd black pepper for rim
Directions
- Preheat the grill.
- For Rosemary Aioli: In mixing bowl, combine the mayonnaise, garlic and rosemary and blend till incorporated. Season with salt and pepper. Set aside.
- For eggplant and lamb: Rub each piece lightly with the extra virgin olive oil to prevent from sticking to the grill. Season with salt and pepper. On a warm 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 till medium-rare, about 1 to 2 min 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.
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