Authentic home cooking from France, with US measurements.

Originally published on Cookpad France as Carpaccio de courgette viande de boeuf sauce aubergine

Zucchini Carpaccio with Beef and Eggplant Sauce

Name: Zucchini Carpaccio with Beef and Eggplant Sauce
Total time: 1800 s
Yield: 6 people
Cuisine: American
Ingredients: Essentials for a perfect barbecue; 3 large ribeye steaks; Homemade eggplant sauce with a drizzle of oil to thin it out at the last moment; 1/2 zucchini per person, or 3 large green zucchinis; A few cherry tomatoes for garnish, cut into quarters; Salt and pepper; Drizzle of parsley oil

janis maille @0_cookjaja

Saintes, Nouvelle-Aquitaine, France

Refreshing and perfect for hot weather, not too heavy 🥵👍🏼

janis maille @0_cookjaja

Saintes, Nouvelle-Aquitaine, France

Refreshing and perfect for hot weather, not too heavy 🥵👍🏼

Saved

Ingredients

30 min

6 people

Essentials for a perfect barbecue
3large ribeye steaks
Homemade eggplant sauce with a drizzle of oil to thin it out at the last moment
1/2zucchini per person, or 3 large green zucchinis
A fewcherry tomatoes for garnish, cut into quarters
Salt and pepper
Drizzle of parsley oil

Saved

Steps

30 min

1

Wash the zucchinis and slice them into thin rounds. Lightly drizzle with lemon juice for preservation.
2

Prepare your barbecue and cook the meat, keeping the inside rare (as shown in the photo). While the meat is cooking, prepare a sauce of your choice to balance with the meat.
3

For presentation, arrange the thin lemon-drizzled zucchini rounds on your plate in a flower shape. Add a swirl of eggplant sauce, and cut the ribeye into quarters so you have two stacked pieces on your plate.
Drizzle with parsley oil, sprinkle with salt and pepper, and enjoy :)
Enjoy your meal