Andean Eggplant Milanese with Aji Amarillo Sauce and Toasted Quinoa

Name: Andean Eggplant Milanese with Aji Amarillo Sauce and Toasted Quinoa
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4
Cuisine: Peruana
Ingredients: about 1.5 lb medium eggplants; 1 1/4 tsp salt; 1 cup cooked white quinoa; 1/2 cup breadcrumbs; 1/2 cup grated Parmesan cheese; 2 large eggs; 1/2 cup all-purpose flour; 1/2 tsp black pepper; 1/4 tsp ground cumin; 6 tbsp vegetable oil; 1 cup red onion; 3 cloves garlic; 3 tbsp aji amarillo paste; 1 cup evaporated milk; 1/2 cup vegetable broth; 2 tbsp lime juice; 1/2 cup fresh cilantro; 3 tbsp raw white quinoa; 1 tbsp olive oil

An original Peruvian recipe featuring eggplant cutlets crusted with crunchy quinoa, a smooth aji amarillo sauce, and a fresh finish of red onion, cilantro, and lime. It has a Creole-Andean character and works beautifully as a vegetarian main course.

25 minPrep

30 minCook

55 minTotal

4Servings

Vegetarian

Ingredients

Adjust servings

2 approx. 700 g medium eggplants (cut thinly sliced gruesas a lo largo)
8 g salt (divided, for berenjena and sauce)
180 g cooked white quinoa (well escurrida)
60 g breadcrumbs (for mezclar with the quinua)
40 g grated Parmesan cheese (finely grated)
2 units eggs (batidos)
70 g all-purpose flour (for enharinar)
2 g black pepper (freshly ground)
1 g ground cumin (for the empanizado)
90 ml vegetable oil (divided for dorar and for the sauce)
120 g red onion (en pluma fina, divided)
9 g garlic (chopped, divided)
45 g aji amarillo paste (ajustar to taste)
240 ml evaporated milk (for the sauce)
120 ml vegetable broth (or agua)
30 ml lime juice (freshly squeezed, divided)
20 g fresh cilantro (chopped)
35 g raw white quinoa (for tostar and terminar)
15 ml olive oil (for the ensalada quick of onion)

Nutrition facts

per serving

365 kcal

Calories

13 g

Protein

34 g

Carbs

20 g

Fat

7 g

Fiber

27 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairyEggs

Instructions

1
1. Slice the eggplants lengthwise into 8 thick pieces. Sprinkle them with 4 g salt and let them rest for 15 minutes on a rack or colander. Then pat them very dry with paper towels.
2
2. Preheat the oven to 220 °C / 425 °F. Line a baking sheet with parchment paper or lightly grease it with some of the vegetable oil.
3
3. In one plate, combine the all-purpose flour with black pepper and ground cumin. In a second plate, place the beaten eggs. In a third plate, mix the cooked white quinoa, breadcrumbs, and grated Parmesan cheese.
4
4. Coat each eggplant slice in the seasoned flour, then in the beaten egg, and finally press it into the quinoa, breadcrumb, and cheese mixture to create an even crust.
5
5. Arrange the coated eggplant on the baking sheet, brush with 45 ml (3 tbsp) vegetable oil, and bake for 15 minutes at 220 °C / 425 °F. Carefully flip, add a little more oil if needed, and bake 10 to 12 minutes more until golden and tender.
6
6. Meanwhile, make the sauce. Heat 30 ml (2 tbsp) vegetable oil in a skillet over medium heat. Sauté half of the red onion and 2 garlic cloves for 3 to 4 minutes until softened.
7
7. Add the aji amarillo paste and cook for 1 minute, stirring constantly. Add the evaporated milk, vegetable broth, and 2 g salt. Simmer over low heat for 4 to 5 minutes until the sauce thickens slightly.
8
8. Blend the hot sauce until smooth and creamy. If you want a lighter sauce, add 1 to 2 extra tablespoons of vegetable broth. Keep warm.
9
9. In a small dry skillet, toast the raw white quinoa over medium heat for 3 to 4 minutes, stirring, until nutty and lightly golden. Remove promptly so it does not burn.
10
10. Toss the remaining red onion with the remaining garlic, lime juice, olive oil, fresh cilantro, and the remaining salt. Let it rest for 5 minutes to create a fresh, flavorful topping.
11
11. Serve the eggplant milanese hot, spoon the aji amarillo sauce over it, finish with the onion-cilantro mixture, and sprinkle the toasted quinoa on top for crunch.

Chef tips

For a sturdier crust, firmly press the quinoa-breadcrumb mixture onto the eggplant and let the coated pieces rest for 5 minutes before baking. If your eggplants are very large, you can cut each slice in half for smaller portions.

Substitutions

You can replace the Parmesan with finely grated dry fresh cheese, and the evaporated milk with light cream or an unsweetened plant-based milk for a different flavor profile. Cilantro can be replaced with parsley, though the dish will taste less Peruvian.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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