Recipe - Grilled Eggplant Scapece

1 Eggplant; about 1 pound, cut
into 8 1 inch slices
8 ounce Lamb tenderloin; cut into 8
1 ounce medallions
Salt and pepper
Olive oil

ROSEMARY AIOLI
One half cup Prepared or homemade
mayonnaise
1 tablespoon Minced garlic
2 tablespoon Finely chopped fresh
rosemary
Salt and pepper
2 sl Parmesan Cheese; ( 2" by 1")
Fresh rosemary sprigs
Black pepper for rim

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 12 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 recipeludigest by molony molony@scsn.net on Mar 11, 1998