Ingredients with Measurements:
- 1 large eggplant, sliced into rounds
- 2 large tomatoes, sliced into rounds
- 1/2 cup of roasted peanuts
- 1/2 cup of queso fresco, crumbled
- 1/4 cup of aji amarillo paste
- 1/4 cup of vegetable oil
- 1/4 cup of evaporated milk
- 2 garlic cloves, minced
- Salt and pepper to taste
- 1/4 cup of water
Special equipment needed:
- Blender or food processor
- Grill or grill pan
Step-by-step instructions:
1. Preheat the grill or grill pan to medium-high heat.
2. Brush the eggplant and tomato slices with vegetable oil and season with salt and pepper.
3. Grill the eggplant and tomato slices for 3-4 minutes on each side or until they are tender and slightly charred.
4. In a blender or food processor, combine the roasted peanuts, queso fresco, aji amarillo paste, evaporated milk, garlic, salt, pepper, and water. Blend until smooth.
5. Arrange the grilled eggplant and tomato slices on a serving platter.
6. Pour the ocopa sauce over the eggplant and tomatoes.
7. Garnish with additional queso fresco and chopped peanuts.
8. Serve immediately.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- Grill or grill pan: medium-high heat
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 280
- Fat: 21g
- Carbohydrates: 14g
- Protein: 10g
- Fiber: 6g
Substitutions for ingredients:
- Queso fresco can be substituted with feta cheese or ricotta cheese.
- Aji amarillo paste can be substituted with a mixture of chili powder and paprika.
Variations:
- This recipe can be made with zucchini or yellow squash instead of eggplant.
- The ocopa sauce can be made with cilantro instead of peanuts.
Tips and tricks:
- Make sure to brush the eggplant and tomato slices with enough oil to prevent them from sticking to the grill.
- If the ocopa sauce is too thick, add more water until it reaches the desired consistency.
Storage instructions:
- Store any leftover ocopa sauce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the leftover eggplant and tomatoes in the microwave or on the grill until heated through.
Presentation ideas:
- Serve the ocopa with eggplant and tomatoes on a large platter with additional queso fresco and chopped peanuts sprinkled on top.
Garnishes:
- Additional queso fresco and chopped peanuts.
Pairings:
- This dish pairs well with a crisp white wine or a light beer.
Suggested side dishes:
- Serve with a side of rice or quinoa.
Troubleshooting advice:
- If the eggplant or tomatoes are not cooking evenly on the grill, adjust the heat or move them to a different part of the grill.
Food safety advice:
- Make sure to wash the eggplant and tomatoes thoroughly before slicing and grilling.
Food history:
- Ocopa is a traditional Peruvian sauce made with aji amarillo peppers, peanuts, and cheese.
Flavor profiles:
- This dish has a smoky and slightly spicy flavor from the grilled eggplant and tomatoes, and a creamy and nutty flavor from the ocopa sauce.
Serving suggestions:
- Serve as an appetizer or a main dish.
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Region: Peruvian