Prep 15 mins
Cook 20 mins
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.
- 1 large eggplant, trimmed
- 1 tablespoon olive oil
- salt & fresh ground pepper
- 1 cup unsweetened coconut milk
- 1⁄4 cup peanut butter
- 1 garlic clove, minced
- 1 tablespoon raw sugar (raw or turbinado sugar)
- 1 tablespoon fresh lemon juice
- 1 tablespoon tamari
- 1⁄8 teaspoon cayenne, to taste (or use finely chopped fresh hot pepper)
- 1 tablespoon minced fresh parsley
- 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.
- 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.
- Arrange the eggplant slices on a platter and top with the sauce. Garnish with the parsley.
This made for an easy to prepare, nicely plated dinner last night. We liked it. Served over basmati rice. Thanks! Made for ZWT 9
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.