Ingredients Jump to Instructions ↓

  1. 1 tablespoon 15ml Japanese eggplant - sliced thin (small) lengthwise

  2. 2 Carrots - peeled, and sliced (small) Into thin strips with a vegetable peeler

  3. 1 Roasted red pepper - peeled, seeded, (medium) and cut into thin strips

  4. 1 Roasted green bell pepper - peeled, seeded, (medium) and cut into thin strips

  5. 1 Roasted yellow bell pepper - peeled, seeded, (medium) and cut into thin strips

  6. Drizzle of olive oil

  7. Drizzle of aged balsamic vinegar

  8. Salt - to taste

  9. Freshly-ground black pepper - to taste

  10. 2 Beef fillet - (4 oz ea)

  11. 1/2 cup 118ml Aioli

  12. 1 cup 237ml Baby arugula

  13. 2 Ripe beefsteak tomatoes

  14. 1 lb 454g / 16oz Buffalo Mozzarella cheese

  15. 12 Fresh basil leaves

  16. 1 lb 454g / 16oz Prosciutto di Parma ham - thinly sliced

  17. 12 Fresh figs

  18. 1/2 lb 227g / 8oz Parmigiano-Reggiano cheese - cut into chunks

  19. 2 cups 474ml Assorted Italian olives

Instructions Jump to Ingredients ↑

  1. Preheat the grill. In a mixing bowl, toss the eggplant and carrots with olive oil. Season with salt and pepper. Grill the vegetables in batches for about 1 minute on each side. Remove from the grill. On a platter, arrange the grilled eggplant, carrots, and peppers on one side. Drizzle with the olive oil and balsamic vinegar.

  2. Place each fillet between two sheets of plastic wrap. Using a meat mallet, pound the meat very thinly. Place the meat on the second platter. Season with salt and pepper. Drizzle the meat with the aioli. Mound the arugula in the center of carpaccio.

  3. Core and slice the tomatoes 1/2-inch thick. Season both sides with salt and pepper. Place half of the tomatoes around the third platter. Slice the cheese into 1/2-inch slices. Season both sides with salt and pepper. Place the cheese on top of the tomatoes, around the platter. Top the cheese with the remaining tomatoes. Place the basil leaves on top of the tomatoes. Drizzle the entire platter with the olive oil.

  4. Arrange the slices of prosciutto over the fourth platter. Using a sharp knife, make a criss-cross cut through the core of each fig. Arrange the figs around the prosciutto. Place the chunks of cheese in a small bowl. Also place the olives in a small bowl. Serve all of the platters and bowls with crusty bread.


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