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    You are in: Home / Recipes / Indonesian Eggplant With Peanut Sauce Recipe
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    Indonesian Eggplant With Peanut Sauce

    Indonesian Eggplant With Peanut Sauce. Photo by Dr. Jenny

    1/2 Photos of Indonesian Eggplant With Peanut Sauce

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    Sharon123's Note:

    In the classic Indonesian dish, called Petjel Terong, the eggplant is usually deep-fried. In this healthier version, the eggplant is baked in the oven with a small amount of olive oil. The creaminess of the coconut milk and the peanut butter are heavenly. As a side dish, this serves 4, but will serve 3 as a main dish. From Nut Butter Universe by Robin Robertson.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 425*F. Halve the eggplant lengthwise, then cut each half crosswise into 1/4-inch-thick slices. Arrange the eggplant slices on a lightly oiled baking sheet, brush them with the olive oil, and season with salt and pepper to taste. Bake, turning once, until softened and browned on both sides, about 15 minutes.
    2. 2
      While the eggplant is baking, make the sauce. In a medium saucepan, combine the coconut milk, peanut butter, garlic, sugar, lemon juice, tamari, and cayenne. Bring to a boil, then reduce the heat to low and simmer, stirring frequently, until the sauce thickens slightly, about 5 minutes.
    3. 3
      Arrange the eggplant slices on a platter and top with the sauce. Garnish with the parsley.

    Ratings & Reviews:

    • on August 22, 2013

      45

      This made for an easy to prepare, nicely plated dinner last night. We liked it. Served over basmati rice. Thanks! Made for ZWT 9

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 19, 2013

      55

      Sooo good! Loved every aspect of this dish -- the delicious eggplant and the peanut sauce was to die fo. I used Japanese eggplant as I prefer it and that's what I had on hand. The only other change was to substitute cilantro for parsley. This is so easy to make and looks wonderful on the platter. Served this dish with rice and it was an absolutely wonderful lunch today. Made for ZWT-9.

      person found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Indonesian Eggplant With Peanut Sauce

    Serving Size: 1 (226 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 286.1
     
    Calories from Fat 214
    75%
    Total Fat 23.8 g
    36%
    Saturated Fat 12.9 g
    64%
    Cholesterol 0.0 mg
    0%
    Sodium 336.2 mg
    14%
    Total Carbohydrate 16.5 g
    5%
    Dietary Fiber 5.7 g
    22%
    Sugars 8.0 g
    32%
    Protein 7.1 g
    14%

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