Carpaccio Of Beef With Roast Aubergine And Balsamic Vinegar

Its summer, its hot - sometimes, but the past few weeks have been nice so why not try something different?This dish is great a starter or a main course, the only thing is as its raw beef it has to be really high in quality!!! Do not buy it from a supermarket, get it from a butchers.

150ml Balsamic Vinegar  

½ Aubergine        

Parmesan Cheese, For Garnish        

300g Beef Fillet   

Olive Oil

Salt and Pepper   

Crusty Bread To Serve      

Method:

1. Cut Aubergine length ways and crush garlic in its skin. In olive oil sauté the Aubergine and garlic and allow to cool.
2. Thinly slice the fillet of beef and pound between oiled cling film and arrange on plate.
3. To serve sprinkle the beef with salt and pepper and drizzle with balsamic vinegar and olive oil.
4. Arrange Aubergine and garlic on top with some salad leaves. Shave Parmesan over the top and serve with crusty bread.