Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Slice 1 large eggplant (about 500 grams) into 1/2-inch thick rounds and generously sprinkle with 1 tablespoon of coarse sea salt on both sides, then let it rest in a colander for 30 minutes to draw out excess moisture.

2. 2

   Thoroughly rinse the salted eggplant slices under cold water to remove the salt, then gently pat them completely dry with paper towels.

3. 3

   In a medium bowl, whisk together 1/2 cup fresh lime juice, 1/4 cup red wine vinegar, 2 tablespoons aji amarillo paste, 3 minced cloves of garlic, 1/4 cup extra virgin olive oil, and 1/2 teaspoon ground cumin to create the vibrant marinade.

4. 4

   Add the dried eggplant slices and 1 thinly sliced small red onion to the marinade, ensuring all pieces are fully coated.

5. 5

   Gently toss the ingredients to ensure even distribution and allow the eggplant to cure in the refrigerator for at least 2 hours, or preferably overnight, turning occasionally.

6. 6

   Just before serving, stir in 1/4 cup fresh chopped cilantro and season with fresh black pepper to taste.