Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat, then add 400 grams of prepared red potato fries and cook until golden brown and crispy, about 8-10 minutes, then remove and set aside.

2. 2

   Add 1 more tablespoon of vegetable oil to the same skillet over high heat and carefully flash-fry 500 grams of eggplant strips until browned and slightly tender, about 3-4 minutes, then remove and set aside.

3. 3

   Reduce heat to medium, add 200 grams of red onion strips to the skillet and sauté for 2 minutes until slightly softened, then add 2 minced garlic cloves and 2 tablespoons of aji amarillo paste and cook for 1 minute more until fragrant.

4. 4

   Return the flash-fried eggplant to the skillet with the onion mixture, adding 300 grams of tomato wedges, 3 tablespoons of soy sauce, 1 tablespoon of red wine vinegar, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper.

5. 5

   Toss all ingredients together vigorously for 1-2 minutes over high heat to allow the flavors to meld and the sauce to thicken slightly.

6. 6

   Stir in 0.25 cup of fresh chopped cilantro and immediately remove the skillet from the heat to preserve its freshness.

7. 7

   Serve the Berenjena Saltada A La Peruana hot, spooned directly over or alongside the crispy potato fries.