Crispy aubergines with chipotle sauce and yogurt

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At the recently opened Peruvian restaurant NAZKA we ate a dish that never left us. Crispy cubes of aubergine were wrapped in a sauce of spicy Peruvian peppers and served over smoked yogurt. Inspired by that heavenly combination of flavors and textures, we decided to make our own variation on this dish. These are Culy’s crispy aubergines with chipotle sauce and yoghurt.


For 4 persons:

For the chipotle sauce:

  • 1 onion, chopped
  • 2 garlic cloves, finely chopped
  • 2 chipotle peppers in adobo (from a can)
  • 1 can of tomatoes
  • 120 ml stock
  • 1 bay leaf
  • 1 teaspoon cumin
  • 1 teaspoon oregano

For the crispy aubergines:

  • 2 aubergines, cut lengthwise into 1.5 cm thick slices
  • Salt pepper
  • 120 grams of flour
  • 2 eggs
  • 60 ml milk
  • 120 grams corn flour (fine polenta, from PAN)
  • Sunflower oil, for frying

Also needed:

  • 300 grams yogurt
  • The grated zest of 1 lemon
  • 1 teaspoon honey
  • Handful of peanuts
  • handful of coriander

Don’t worry: you don’t have to make smoked yogurt for this recipe. We put the smoke flavor in the sauce, for which we use nice smoky chipotles in adobo . We can’t promise you that this recipe is authentic Peruvian. Well, it’s horribly delicious.

Don’t be intimidated by the ingredient list or the fact that you have to fry the aubergines briefly in the hot oil. Because this recipe is secretly quite simple. Want to put something really cool on the table? Let’s get cooking !

Crispy eggplant Peruvian recipe

For the chipotle sauce

Gently fry the onion and garlic in a little olive oil over low heat for 10 minutes. Add the chipotle peppers in adobo, tomatoes, cumin, oregano, bay leaf and stock. Bring to the boil, then reduce the heat to low and simmer for about 15 minutes until you have a nice thick sauce. Fish out the bay leaf and puree the sauce until smooth. Warm up before use.

For the crispy aubergines

Place the aubergines on a baking tray and sprinkle with salt on both sides. Let them sit for 20 minutes and then dab off the salt with paper towels.

Meanwhile, roast the peanuts in a dry frying pan and chop finely.

Prepare three plates: one with flour and some salt and pepper, one with the beaten eggs and milk and one with the corn flour. Dip the aubergines successively in the flour, egg and corn flour.

Heat about 3 centimeters of oil in a large frying pan over medium heat. Fry the aubergine slices crispy in the oil, on both sides, for 4 to 6 minutes. Then drain the aubergine on kitchen paper and sprinkle with some salt.

Stir the lemon zest and honey into the yogurt. Brush each plate with a layer of yogurt and make another circle of the chipotle sauce. Place the crispy aubergines on top and the sprigs of coriander. Finally, sprinkle the plates with the chopped peanuts.

Crispy aubergines with chipotle sauce

Source: Culy by
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