Eggplant Recipe

Preheat and slice

Preheat oven to 220°C (430°F). Trim the eggplant stem and slice into 1/2-inch (1.2 cm) rounds or lengthwise slabs, about 6–8 pieces. Lightly score the flesh in a crosshatch pattern to help seasoning penetrate.

Brush both sides of the eggplant slices with 1 tablespoon olive oil and sprinkle with 1/2 tsp salt, smoked paprika, and ground cumin. Arrange in a single layer on a rimmed baking sheet lined with parchment.

Roast for 20–25 minutes, flipping once halfway, until golden and tender. Remove from oven and set aside to cool slightly.

While the eggplant roasts, press the tofu between paper towels or a clean kitchen towel for 10 minutes to remove excess water, then pat dry.

Cut the tofu into 1/2-inch cubes. Heat 1 tablespoon olive oil in a nonstick skillet over medium-high heat. When hot, add tofu cubes in a single layer. Fry without moving for 2–3 minutes to develop a golden crust, then toss and continue cooking another 4–5 minutes until golden on most sides. Season lightly with 1/4 tsp salt and a pinch of black pepper. Remove from heat and set aside.

Dice the tomatoes into 1/2-inch pieces. Finely dice the red onion (about 2–3 tablespoons) and place both in a bowl. Season with a pinch of salt and 1 teaspoon lime juice to macerate while you finish other components.

In a small bowl or jar combine aji amarillo paste, 2 tablespoons lime juice, 3 tablespoons olive oil, minced garlic, honey or agave, 1 tsp salt, and 1/2 tsp black pepper. Whisk or shake until emulsified and smooth. Taste and adjust: add more lime if you want brighter acidity, or a little more paste for heat.

Halve and pit the avocado, then slice or dice into 1/2-inch pieces. Lightly toss with a squeeze (about 1 teaspoon) of lime juice to prevent browning and to season.

To assemble: on a serving platter or individual plates, layer roasted eggplant slices. Spoon fried tofu evenly over the eggplant. Scatter the diced tomato and red onion mixture on top, then add avocado pieces.

Drizzle a generous amount (about 2–3 tablespoons) of the aji amarillo lime sauce over the whole dish. Sprinkle chopped cilantro or parsley if using. Serve with tortilla chips on the side for scooping, and lime wedges for extra acidity.

Optional: for extra texture, break a handful of tortilla chips into large pieces and sprinkle them over the assembled dish just before serving so they remain crunchy. Adjust seasoning with additional salt, pepper, or lime to taste.

Serve warm or at room temperature. Leftovers: keep components separately (eggplant, tofu, sauce, avocado) and combine just before serving to maintain texture; use within 24 hours for best quality.