Karuru Eggplant Steak Style

Cut the Karuru family eggplant into 2cm pieces and peel the skin with a knife so that it becomes a mesh.

Using the tip of a knife, make a grid-shaped notch on the cut surface and sprinkle with an appropriate amount of salt and pepper.

Heat 1 tablespoon of olive oil in a frying pan and add garlic lightly crushed with a knife to create a scent.

Once the garlic has started to smell, add Kariruya eggplant, and when it's browned, turn it over and pour 1 tablespoon of olive oil again.

If the whole thing is browned, add 5g of butter to melt the butter.

Once the eggplant is cooked thoroughly, remove it in a heat-resistant tub, sprinkle with Parmesan cheese and bake in an oven at 200°C for 8 minutes.

Make sauce while the eggplant is baking.
Melt the butter in a frying pan, add anchovie fillets and capers to where the butter has melted, and loosen the anchovies and finish them in a sauce-like state.

Once the eggplant is cooked, sprinkle an appropriate amount of Italian parsley and pour it over the sauce you made to finish.