peruvian

Peruvian Roasted Eggplant with Peanut and Aji Panca Sauce

Name: Peruvian Roasted Eggplant with Peanut and Aji Panca Sauce
Yield: 1 serving
Cuisine: peruvian
Ingredients: 338 g eggplant, sliced into planks; 72 g quinoa, dry; 217 g water; 39 g peanut butter; 22 g olive oil; 18 g aji panca paste; 24 g lime juice; 12 g soy sauce; 30 g scallions, sliced; 1 g salt

This roasted dish pairs eggplant, sliced into planks with peanut butter, aji panca paste and soy sauce. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced Gluten free Vegan Vegetarian

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

18 g Protein

49 g Carbohydrates

45 g Fat

17 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

338g eggplant, sliced into planks 85 kcal
72g quinoa, dry 86 kcal
217g water 0 kcal
39g peanut butter 229 kcal
22g olive oil 194 kcal
18g aji panca paste 32 kcal
24g lime juice 7 kcal
12g soy sauce 8 kcal
30g scallions, sliced 11 kcal
0.6 tsp (1g) salt 0 kcal

Cooking instructions

eggplantolive oilsalt
Heat oven to 450 F. Line a sheet pan. Cut eggplant into 1/2-inch thick planks. Toss with olive oil and a pinch of salt, then roast until browned and tender, 18-22 minutes, flipping once.
eggplantquinoawater
While eggplant roasts, cook the quinoa: combine quinoa and water in a small pot, bring to a simmer, cover, and cook on low for 12-14 minutes. Rest 5 minutes, then fluff.
waterpeanut butteraji panca pastelime juicesoy sauce
Make the sauce in a bowl: whisk peanut butter, aji panca paste, lime juice, soy sauce, and warm water until smooth and pourable.
eggplantquinoascallions
Toss the hot quinoa with half the scallions. Plate quinoa, then top with roasted eggplant.
peanut butteraji panca pastesoy saucescallions
Drizzle with the peanut-aji panca sauce and finish with remaining scallions.