This recipe is translated from Cookpad France. See original: 
Carpaccio de courgette viande de boeuf sauce aubergine
Carpaccio de courgette viande de boeuf sauce aubergine 
Zucchini Carpaccio with Beef and Eggplant Sauce
janis maille @0_cookjaja
Refreshing and perfect for hot weather, not too heavy 🥵👍🏼
Zucchini Carpaccio with Beef and Eggplant Sauce
Refreshing and perfect for hot weather, not too heavy 🥵👍🏼
Cooking Instructions
- 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
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