Peruvian-style Melanzane al Funghetto

Ingredients

In this Peruvian adaptation of Melanzane al Funghetto, we incorporate Peruvian spices and flavors to give the dish a unique twist. The original Italian recipe typically uses garlic, parsley, and oregano for seasoning, while the Peruvian version incorporates spices like cumin, paprika, and aji amarillo, a Peruvian yellow chili pepper. These additions infuse the dish with a distinct Peruvian flavor profile, adding a subtle heat and smokiness to the dish. We alse have the original recipe for Melanzane al funghetto, so you can check it out.

• 2 large eggplants (about 1 kg / 2.2 lbs), sliced into 1/2-inch thick rounds 2 large eggplants (about 1 kg / 2.2 lbs), sliced into 1/2-inch thick rounds
• 3 tablespoons olive oil (45ml) 3 tablespoons olive oil (45ml)
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon aji amarillo paste (Peruvian yellow chili paste) 1 teaspoon aji amarillo paste (Peruvian yellow chili paste)
• 1 can (400g / 14 oz) diced tomatoes 1 can (400g / 14 oz) diced tomatoes
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, chopped, for garnish Fresh cilantro, chopped, for garnish

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 26g, 12g
• Protein: 4g
• Fiber: 8g
• Salt: 0.8g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Place the eggplant slices on a baking sheet and brush both sides with olive oil. Season with salt and pepper.
3. 3.
   Roast the eggplant slices in the preheated oven for 15-20 minutes, or until they are tender and slightly golden.
4. 4.
   In a large skillet, heat the remaining olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they are softened and fragrant.
5. 5.
   Stir in the ground cumin, paprika, and aji amarillo paste, and cook for an additional minute to release the flavors.
6. 6.
   Add the diced tomatoes and tomato paste to the skillet, and season with salt and pepper. Simmer the sauce for about 10 minutes, allowing the flavors to meld together.
7. 7.
   Gently place the roasted eggplant slices into the skillet, ensuring they are coated with the tomato sauce. Cook for an additional 5 minutes, allowing the flavors to infuse into the eggplant.
8. 8.
   Remove from heat and garnish with fresh cilantro.
9. 9.
   Serve the Peruvian-style Melanzane al Funghetto hot, accompanied by rice or crusty bread.

Treat your ingredients with care...

• Eggplant — To ensure the eggplant slices cook evenly, make sure they are sliced to a consistent thickness. Salting the eggplant slices and letting them sit for 15 minutes before roasting can help remove any bitterness.

Tips & Tricks

• For an extra kick of heat, add a finely chopped Peruvian rocoto chili pepper to the tomato sauce.
• If aji amarillo paste is not available, substitute with a mix of yellow bell pepper and a small amount of habanero pepper for a similar flavor profile.
• Serve the Peruvian-style Melanzane al Funghetto with a squeeze of lime juice for a tangy twist.
• This dish tastes even better the next day as the flavors continue to develop, so consider making it in advance.
• Experiment with different varieties of eggplant, such as the Peruvian white eggplant, for a unique twist on the dish.

Serving advice

Serve the Peruvian-style Melanzane al Funghetto as a main course accompanied by steamed white rice or crusty bread. It can also be served as a side dish alongside grilled meats or roasted vegetables.

Presentation advice

Arrange the roasted eggplant slices on a platter and spoon the tomato sauce over them. Garnish with a sprinkle of fresh cilantro for a pop of color. Serve the dish family-style, allowing guests to help themselves to the flavorful eggplant slices.