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Receta Grilled Eggplant And Lamb Medallion Sandwich With Rosemary Aioli

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Ingredientes

Cost per serving $1.62 view details
  • 1 x Eggplant - (abt 1 lb) cut eight 1" slices
  • 8 ounce Lamb tenderloin cut in 8 medallions Salt to taste Freshly-grnd black pepper to taste Extra virgin olive oil
  • 1/2 c. Prepared or possibly homemade mayonnaise
  • 1 Tbsp. Chopped garlic
  • 2 Tbsp. Finely-minced fresh rosemary Salt to taste Freshly-grnd black pepper to taste
  • 2 slc Parmesan cheese - (2" by 1") Fresh rosemary sprigs Freshly-grnd black pepper for rim

Direcciones

  1. Preheat the grill.
  2. For Rosemary Aioli: In mixing bowl, combine the mayonnaise, garlic and rosemary and blend till incorporated. Season with salt and pepper. Set aside.
  3. For eggplant and lamb: Rub each piece lightly with the extra virgin olive oil to prevent from sticking to the grill. Season with salt and pepper. On a warm 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 till medium-rare, about 1 to 2 min on each side. Remove from the grill and set aside.
  4. 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.
  5. This recipe yields 2 servings.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 248g
Recipe makes 2 servings
Calories 461  
Calories from Fat 414 90%
Total Fat 46.86g 59%
Saturated Fat 6.5g 26%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 295mg 12%
Potassium 450mg 13%
Total Carbs 11.97g 3%
Dietary Fiber 6.4g 21%
Sugars 4.58g 3%
Protein 2.11g 3%
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