Roasted Eggplant Recipe
Served with almonds, aji amarillo, and fiddlehead duxelles as a vegetarian option.
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Ingredients
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Vegetables
Sauce
Garnish
Method
Preparing the Eggplant
Roasting the Eggplant
Preheat the oven to 400°F (200°C). Slice the eggplants in half lengthwise and score the flesh in a diamond pattern. Drizzle with olive oil, and season with salt and pepper. Place them cut side down on a baking tray and roast for 25-30 minutes until tender.
Making the Duxelles
Cooking the Fiddlehead Duxelles
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté until fragrant. Add fiddlehead ferns and cook for about 5 minutes until tender. Season with salt and set aside.
Assembly
Combining Ingredients
Once the eggplants are roasted, remove from the oven and let cool slightly. Spread aji amarillo paste over the roasted flesh, then top with the fiddlehead duxelles. Garnish with slivered almonds and chopped parsley before serving.