• Prep Time:
  • Cooking Time:
  • Serves: 2 Servings

Grilled Eggplant and Lamb Medallion Sandwich W Rosemary

  • Recipe Submitted by on

Category: Main Dish, Vegetables

 Ingredients List

  • 1 Eggplant - (abt 1 lb), cut
  • -eight 1
  • Lices
  • Sl
  • 8 oz Lamb tenderloin, cut in 8
  • Dallions s
  • Salt, to taste
  • Freshly-ground black pepper,
  • -to
  • Ste
  • Taste
  • Olive oil

 Directions

ROSEMARY AIOLI
1/2 c Prepared or homemade
-mayonnaise
1 tb Minced garlic
2 tb Finely-chopped fresh
-rosemary
Salt, to taste
Freshly-ground black pepper,
-to
Ste
Taste
2 sl Parmesan cheese - (2 by 1)
Fresh rosemary sprigs
Freshly-ground black pepper,
-for
M
Rim

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 to 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 a flaming rosemary sprig and
black pepper. This recipe yields 2 servings.

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