Arroz Chaufa (Peruvian Fried Rice) With Shrimp
Roasted Eggplant with Tahini-Yogurt Sauce
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This cooking enthusiast has always been linked to the world of gastronomy, through her family.
Ingredients
For the tomato sauce:
For the tahini sauce:
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Instructions
- Cut the eggplants in half. Then, with the same knife, lightly score them horizontally and vertically.
- On the Instant Vortex control panel, press Roast, then set temperature to 320ºF (160ºC) and time to 25 Minutes. Press Start.
- Once Add Food appears on the display, place the eggplant halves, tomato, and garlic to be roasted in the basket. Season with salt and pepper. Close basket. Once done, put the eggplants on a plate.
- For the tomato sauce: peel the tomato and put in a blender with the roasted, peeled garlic. Add a drizzle of olive oil and salt.
- For the tahini sauce: mix the yogurt with the tahini until smooth and completely blended.
To assemble:
- put a layer of tomato sauce on top of the eggplant, then the tahini-yogurt sauce, and top with chopped almonds, sesame seeds, and a touch of parsley or cilantro. Serve immediately.
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