Indonesian-style Grilled Eggplant With Spicy Peanut Sauce
| 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)
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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