Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Preheat your oven to 200 degrees Celsius (390 degrees Fahrenheit), then slice 2 medium eggplants lengthwise into 1 cm thick slices and arrange them on a baking sheet.

2. 2

   Brush the eggplant slices evenly with 2 tablespoons of olive oil and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper before placing them in the oven.

3. 3

   Roast the eggplant in the preheated oven for 20-25 minutes, or until tender and lightly golden brown, ensuring to flip the slices once halfway through cooking.

4. 4

   While the eggplant roasts, finely dice 1 medium red onion, mince 3 cloves of garlic, and finely dice 2 ripe Roma tomatoes, then set these prepared ingredients aside in separate bowls.

5. 5

   In a small mixing bowl, combine 1/4 cup of chopped fresh cilantro, the juice of 1 whole lime, 1 teaspoon of aji paste, 1/2 teaspoon of ground cumin, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper, mixing all ingredients thoroughly to create the vibrant dressing.

6. 6

   In a medium mixing bowl, gently combine the roasted eggplant slices with the diced red onion, minced garlic, and diced tomatoes, then carefully fold in the prepared lime-cilantro dressing until all ingredients are well incorporated and coated.

7. 7

   Divide the Berenjena Asada mixture evenly among 4 individual serving plates, then crumble 100 grams of queso fresco over the top of each portion before serving warm.