ムニエル（プッタネスカソースのなすのムニエル）｜小倉知巳のイタリアンプロ養成講座さんのレシピ書き起こし

Cut the ends of the eggplant and cut the center into rounds.
Peel the eggplant skin at equal intervals.
Shake salt (not listed), spray water (not listed), and flour repeatedly in that order.

Heat a frying pan over low heat and add olive oil (for grilling).
Add eggplant and bake.
Once it's browned, turn it over and cook.
Add the butter, melt it and pour it over the eggplant.

Cut fruit tomatoes into small pieces.
Roughly chop the olives.
Beat the anchovies and capers and cut them finely.
Finely chop the garlic.
Put it in a container.
Add olive oil (for the sauce) and Italian parsley and mix.

なすに溶かしバターをかける。
溶かしバターを捨てて焼く。
なすを取り出してキッチンペーパーで油を拭き取る。
お皿に盛ってソースをかけて完成。