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Grilled Eggplant And Lamb Medallion Sandwich With Rosemary Aioli

  • Yield: 2 servings


  • 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.