Petjel Terong (eggplant In Savory Sauce)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Grains, Dairy | Indo | Indonesian, Vegetables | 6 | Servings |
INGREDIENTS
| 2 | Eggplant, large | |
| 1/4 | c | Vinegar, white |
| 1/4 | c | water |
| 1/2 | t | Salt |
| Oil, for deep frying | ||
| sauce | ||
| 1 | T | Sambal badjak |
| 2 | T | Peanut butter, smooth |
| 1/2 | t | Vinegar, white |
| 1 | c | Coconut milk |
INSTRUCTIONS
Calories per serving: 200 Fat grams per serving: 3 Approx. Cook Time: 1:30 Peel the eggplants (optional) and slice them crosswise 1/2" thick, then cut into quarters. Arrange the slices in a shallow dish. Combine the vinegar, water and salt, stirring well to dissolve the salt, and pour over the eggplant slices. Let stand for one hour, then remove the eggplant slices from the solution and pat dry with paper toweling. Heat oil in a wok to a depth of two inches until very hot (375 F). Deep-fry the eggplant slices, a few at a time, until light brown. Remove with a slotted spoon and drain on paper toweling. To make the sauce, combine all of the ingredients in a saucepan, bring to a gentle boil and simmer, stirring frequently, until the sauce thickens slightly. Arrange the eggplant slices in a shallow dish and pour the sauce over them. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 144
Calories From Fat: 92
Total Fat: 11g
Cholesterol: 0mg
Sodium: 226.8mg
Potassium: 479.4mg
Carbohydrates: 11.4g
Fiber: 5.5g
Sugar: 4.1g
Protein: 3.7g