Indonesian-style Grilled Eggplant With Spicy Peanut Sauce

You may spoil the Gospel by substitution. You have only to withdraw from the eyes of the sinner the grand object which the Bible proposes to faith, - Jesus Christ; and to substitute another object in His place… and the mischief is done. Substitute anything for Christ, and the Gospel is totally spoiled!... You may spoil the Gospel by addition. You have only to add to Christ, the grand object of faith, some other objects as equally worthy of honor, and the mischief is done. Add anything to Christ, and the Gospel ceases to be a pure Gospel!... You may spoil the Gospel by interposition. You have only to push something between Christ and the eye of the soul, to draw away the sinner’s attention from the Savior, and the mischief is done… You may spoil the Gospel by disproportion. You have only to attach an exaggerated importance to the secondary things of Christianity, and a diminished importance to the first things, and the mischief is done. Once alter the proportion of the parts of truth, and truth soon becomes downright error!... You may completely spoil the Gospel by confused and contradictory directions. Complicated and obscure statements about faith, baptism, Church privileges, and the benefits of the Lord’s Supper…are almost as bad as no statement at all.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Eggs, Grains, Vegetables	Indo	July 1990	1	Servings

INGREDIENTS

1		Eggplant, about 1 1/4
		pounds cut into
		1/2-inch-thick
		slices
1		Garlic clove, minced
1		Shallot, minced
		A 2-inch-long fresh hot red
		chili chopped fine wear
		rubber gloves or
		1/4 teaspoon
		crushed red pepper
		flakes
2	t	Oriental sesame oil
1/4	c	Ground roasted peanuts
2	t	Soy sauce
1	t	Sugar
2	t	Fresh lemon juice, or to
		taste
		Vegetable oil for brushing
		the eggplant

INSTRUCTIONS

Sprinkle the eggplant lightly with salt, let it drain in a colander
for 1 hour, and pat it dry. In a small saucepan cook the garlic, the
shallot, and the chili in the sesame oil over moderately low heat,
stirring occasionally, until the vegetables are softened, add the
peanuts, and cook the mixture, stirring, for 1 minute. Add the soy
sauce, the sugar, the lemon juice, and 1 cup water, boil the mixture,
stirring occasionally, until it is thickened slightly, and add salt
and pepper to taste. Brush the eggplant, patted dry, with the
vegetable oil and grill it on an oiled rack set 5 to 6 inches over
glowing coals, turning it, for 7 to 8 minutes, or until it is just
cooked. Transfer the eggplant to a serving plate and spoon the peanut
sauce over it.  Serves 4.  Gourmet July 1990  Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 764 Calories From Fat: 172 Total Fat: 20.5g Cholesterol: 1.2mg Sodium: 429.1mg Potassium: 3723.5mg Carbohydrates: 135.8g Fiber: 43.3g Sugar: 70.5g Protein: 28.8g