Recipe - Grilled Eggplant And Basil Vinaigrette

1 Eggplant (abt 1 lb), cut
eight 1
Lices
Sl
8 ounce Lamb tenderloin, cut in 8
Dallions s
Salt, to taste
Freshlyground black pepper,
to
Ste
Taste
Olive oil

ROSEMARY AIOLI
One half cup Prepared or homemade
mayonnaise
1 tablespoon Minced garlic
2 tablespoon Finelychopped fresh
rosemary
Salt, to taste
Freshlyground black pepper,
to
Ste
Taste
2 sl Parmesan cheese (2 by 1)
Fresh rosemary sprigs
Freshlyground 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 mediumrare, 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.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK (Show # EE2271 broadcast 01291997) Downloaded from their
WebSite http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey jpmd44a@prodigy.com

02271997
Recipe by: Emeril Lagasse Sent to me by "Jack C. Elvis"
jackelvis@moonlink.net so I could check them out for formatting errors,
originally posted to Prodigy.

By CWBJ78A NANCY BERRY Time: 1:52 PM on Apr 23, 1997