Karukaya Eggplant Steak Style

Cut the Karuka eggplant into 2cm round slices and peel the skin with a knife to create a grid pattern

Use the tip of a knife to make a grid pattern on the cut surface and sprinkle with salt and pepper to taste

Heat 1 tablespoon of olive oil in a frying pan and add garlic lightly crushed with a knife to bring out the aroma

Once the garlic starts to smell fragrant, add the eggplant, and once it has browned, flip it over and drizzle another tablespoon of olive oil over it

Once golden brown all over, add 5g of butter to each portion and let it melt

Once the eggplant is cooked through, remove to a heat-resistant tray, sprinkle with Parmesan cheese and bake in an oven at 200°C for 8 minutes

While the eggplant is cooking, make the sauce.
Melt the butter in a frying pan, add the anchovy fillets and capers, and break up the anchovies as you work the sauce.

Once the eggplant is cooked, sprinkle with a generous amount of Italian parsley and pour the sauce over it