Frittata (eggplant and pepper frittata) | Recipe transcription by Chef Ropia Chef Sekai

Place the peppers on a wire rack and grill over an open flame until the surface turns black.
Cover with aluminum foil and lightly steam.

Remove the stems from the eggplants and cut them lengthwise into 6mm thick pieces.
Heat a frying pan and add olive oil.
Add the eggplant and fry until browned on both sides, then place on kitchen paper to drain the oil.

Finely chop the parsley.

ボウルを3つ用意し、それぞれに卵を2個割り入れて混ぜ、塩とコショウ、粉チーズ(分量外)、3を適量加えて、その都度混ぜる。

フライパンを加熱して、バターを引く。
1つ目のボウルの卵液をフライパンへ入れ、混ぜながら片面を焼く。
半熟状態の薄焼き卵を作り、バットに取り出す。
残りの卵液も同様に焼き、合計3枚を焼く。

Remove the burnt skin, stem, and seeds from Step 1, and cut into appropriate sizes.
Return the first thinly-cooked egg to the frying pan, half-cooked side up, and top with the eggplant, green pepper, and cheese.
Place the second slice with the half-cooked side facing up, and add the eggplant, green pepper, and cheese in the same way.
Place the third sheet with the grilled side facing up, stacking them so that they are half-cooked.

Heat 6, cut into desired size, and complete.