Preparation info
  • Serves


    • Difficulty


Appears in
The Cook's Book of Everything

By Lulu Grimes

Published 2009

  • About


  • 350 g (12 oz) scotch fillet (rib-eye), partially frozen
  • 4 small slender eggplants (aubergines


  1. Slice the steak very thinly. Arrange the meat in a single layer over a large serving platter and season well with salt and black pepper.
  2. Trim the ends from the eggplants and cut the flesh into long, very thin diagonal slices. Trim any hard stems from the mushrooms. Top and tail the beans. If the beans are long, cut them in half. Quarter, halve or