15 minutes

rump beef, 14 oz
potatoes, 3
purple eggplants, 2
extra vergin Garda PDO “Uliva”, 1,7 oz (another high quality extra virgin olive oil)
extra virgin olive oil
broth, 1,7 oz
beet juice, 0,3 oz
tomato concentrate, 1,6 oz
butter, 3 tbsp
thyme, 1 sprig
garlic, 1 clove


From each eggplant cut 2 rectangular cuboids of 3x3x10cm. In a saucepan melt the butter then add the garlic, thyme and tomato paste until well browned. Then stir in broth and beet juice, then add the eggplant. Mix everything together and close into a vacuum bag. Bake them for 10 minutes in a steam oven, then brown them in a pan like they were pieces of meat. Chop the raw rump beef and season it with salt, pepper and extra virgin Olive Garda DOP then put it in the plate as shown in the picture. Over the meat put the fried potato sticks then finish with roasted eggplant trimmed on one side to make it resemble a piece of meat.

Thanks to: Cantine Ferrari Trento