- 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
- Rosemary Aioli:
- 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
- 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 flaming rosemary sprig and black pepper.
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