Grilled Eggplant and Lamb Medallion Sandwich with Rosemary Aioli Recipe

Name: Grilled Eggplant and Lamb Medallion Sandwich with Rosemary Aioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 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

Servings: persons

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
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

1
Preheat the grill.
2
For Rosemary Aioli: In mixing bowl, combine the mayonnaise, garlic and rosemary and blend until incorporated.
3
Season with salt and pepper.
4
Set aside.
5
For eggplant and lamb: Rub each piece lightly with the olive oil to prevent from sticking to the grill.
6
Season with salt and pepper.
7
On a hot grill, grill each piece of eggplant for 1 minute on each side.
8
Remove from the grill and set aside.
9
Place the lamb medallions on the grill and cook until medium rare, about 1 to 2 minutes on each side.
10
Remove from the grill and set aside.
11
To assemble, place a small pool of the aioli in the center of the plate.
12
Alternate layering the eggplant and lamb medallions four times.
13
Top with a slice of Parmesan Cheese.
14
Drizzle the remaining aioli over top and garnish with flaming rosemary sp

457

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Grilled Eggplant and Lamb Medallion Sandwich with Rosemary Aioli falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Eggplant and Lamb Medallion Sandwich with Rosemary Aioli

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