Recipe courtesy of Emeril Lagasse
Total:
40 min
Prep:
20 min
Cook:
20 min
Yield:
6 to 8 servings

Ingredients

  • 1 small Japanese eggplant, thinly sliced lengthwise
  • 2 small carrots, peeled, and sliced into thin strips (with a vegetable peeler)
  • 1 medium roasted red pepper, peeled, seeded and cut into thin strips
  • 1 medium roasted green bell pepper, peeled, seeded and cut into thin strips
  • 1 medium roasted yellow bell pepper, peeled, seeded and cut into thin strips
  • Drizzle olive oil
  • Drizzle aged balsamic vinegar
  • Salt
  • Freshly ground black pepper
  • 2 (4-ounce) pieces of beef fillet
  • 1/2 cup Aioli
  • 1 cup baby arugula
  • 2 ripe beefsteak tomatoes
  • 1 pound buffalo mozzarella
  • 12 fresh basil leaves
  • 1 pound Prosciutto di Parma ham, thinly sliced
  • 12 fresh figs
  • 1/2 pound Parmigiano-Reggiano, cut into chunks
  • 2 cups assorted Italian olives

Directions

Preheat the grill. In a mixing bowl, toss the eggplant and carrots with olive oil. Season with salt and pepper. Grill the vegetables in batches for about 1 minute on each side. Remove from the grill. On a platter, arrange the grilled eggplant, carrots, and peppers on one side. Drizzle with the olive oil and balsamic vinegar.

Place each fillet between two sheets of plastic wrap. Using a meat mallet, pound the meat very thinly. Place the meat on the second platter. Season with salt and pepper. Drizzle the meat with the aioli. Mound the arugula in the center of carpaccio.

Core and slice the tomatoes 1/2-inch thick. Season both sides with salt and pepper. Place half of the tomatoes around the third platter. Slice the cheese into 1/2-inch slices. Season both sides with salt and pepper. Place the cheese on top of the tomatoes, around the platter. Top the cheese with the remaining tomatoes. Place the basil leaves on top of the tomatoes. Drizzle the entire platter with the olive oil.

Arrange the slices of prosciutto over the fourth platter. Using a sharp knife, make a criss-cross cut through the core of each fig. Arrange the figs around the prosciutto. Place the chunks of cheese in a small bowl. Also place the olives in a small bowl. Serve all of the platters and bowls with crusty bread.

IDEAS YOU'LL LOVE

Antipasti Platter

Recipe courtesy of Giada De Laurentiis

Antipasti Salad

Recipe courtesy of Siba Mtongana

Antipasti de Salumi

Recipe courtesy of Roberta Dowling

Marinated Antipasti Bruschetta

Recipe courtesy of Kelsey Nixon

Antipasti Salad with Arugula

Recipe courtesy of Kelsey Nixon

Marinated Antipasti Bruschetta

Recipe courtesy of Kelsey Nixon

Seafood Antipasti alla Veneziana

Recipe courtesy of Mario Batali

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

Unwrapped 2.0

7:30am | 6:30c

Unwrapped 2.0

8:30am | 7:30c

Unwrapped

9am | 8c

Unwrapped

9:30am | 8:30c

Donut Showdown

10:30am | 9:30c

Donut Showdown

11am | 10c

Sugar Showdown

11:30am | 10:30c

Sugar Showdown

12pm | 11c

Sugar Showdown

12:30pm | 11:30c

Cupcake Wars

1pm | 12c

Cake Hunters

5:30pm | 4:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

The Best Thing I Ever Ate

8pm | 7c

Food: Fact or Fiction?

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here