| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Grains, Dairy |
Indo |
Vegetables, Indonesian |
6 |
Servings |
INGREDIENTS
| 2 |
|
Eggplant, large |
| 1/4 |
c |
Vinegar, white |
| 1/4 |
c |
;water |
| 1/2 |
ts |
Salt |
|
|
Oil; for deep frying ——–sauce——– |
| 1 |
tb |
Sambal badjak |
| 2 |
tb |
Peanut butter, smooth |
| 1/2 |
ts |
Vinegar, white |
| 1/2 |
ts |
Salt |
| 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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