Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Toss 2 medium eggplants cut into 1-inch cubes with 1/4 teaspoon salt and let them sit for 15 minutes to draw out moisture, then pat them completely dry.

2. 2

   Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat and pan-sear the dried eggplant cubes in batches for 5-7 minutes until browned and tender, then remove from the skillet and set aside.

3. 3

   In the same skillet, add another 1 tablespoon of vegetable oil and pan-sear 2 large potatoes cut into 1/2-inch sticks for 8-10 minutes until golden brown and cooked through, then remove and set aside with the eggplant.

4. 4

   Reduce heat to medium, add 1 tablespoon of vegetable oil, then add 1 large thinly sliced red onion and 3 minced cloves of garlic, sautéing for 3 minutes until fragrant.

5. 5

   Stir in 2 tablespoons of Aji Amarillo paste, 2 large tomatoes cut into wedges, 1/2 teaspoon of ground cumin, 1/4 cup of soy sauce, and 2 tablespoons of red wine vinegar, cooking for 2-3 minutes until the tomatoes soften slightly.

6. 6

   Return the seared eggplant and potatoes to the skillet, gently toss everything to coat with the sauce, and season with 1/4 teaspoon freshly ground black pepper and additional salt to taste.

7. 7

   Garnish the Berenjena Saltado Peruano generously with 1/2 cup of fresh chopped cilantro before serving immediately.