To make Eggplant Marmalade: Combine soy sauce, brown sugar, vinegar, garlic, ginger, tarragon, sesame oil and fennel. Prick eggplants several times with fork or knife; place on sheet pan. Roast at 350°F for 30 to 40 minutes or until eggplant collapses. Remove from oven; cool. Peel and cut into 1/3-inch dice. In large sauté pan, heat marinade to a simmer. Stir in eggplant; simmer 5 to 10 minutes to blend flavors. Season to taste with salt. Chill until service. (Yield: 6 cups)
To make Soy Mustard Glaze: Combine all ingredients and store refrigerated until needed.
To make Lamb Medallions:In a sauté pan heat oil over medium heat. Sear lamb on each side until golden brown about 2 minutes each. Drain oil from pan. Brush loins with Soy Mustard Glaze. Return to pan and place in a 350 degree oven for about 5 minutes. The meat should be medium-rare. Remove from pan and keep warm, covered with foil. Deglaze the pans with 2 cup veal stock and reduce to one third of the original amount. Remove from heat and whisk in 2 tablespoons butter. Stir in tarragon and season to salt with taste. Slice each loin into 6 medallions. Arrange with Eggplant Marmalade, potato cakes and three medallions on each plate. Spoon sauce over lamb.
Recipe created by Chef Gary Danko, Restaurant Gary Danko, San Francisco
