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    You are in: Home / Recipes / Indonesian-Style Grilled Eggplant With Spicy Peanut Sauce Recipe
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    Indonesian-Style Grilled Eggplant With Spicy Peanut Sauce

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    20 mins

    1 hr

    Chef Kate's Note:

    From June, 1990 Gourmet Magazine, a very tasty way to make eggplant.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Sprinkle the eggplant lightly with salt, let it drain in a colander for 1 hour, and pat it dry.
    2. 2
      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.
    3. 3
      Add the peanuts, and cook the mixture, stirring, for 1 minute.
    4. 4
      Add the soy sauce, the sugar, the lemon juice, and 1 cup water, bring to a boil and simmer the mixture, stirring occasionally, until it is thickened slightly. Add salt and pepper to taste. Brush the dried eggplant with the vegetable oil and grill it, turning it, for 7 to 8 minutes, or until it is just cooked. You can grill this outside over charcoal or on a stovetop or George Forman grill.
    5. 5
      Transfer the eggplant to a serving plate and spoon the peanut sauce over it.

    Ratings & Reviews:

    • on October 15, 2006

      35

      It was good. I think it would have been better if there was only 1/2c water added. Thanks for posting!

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

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    Nutritional Facts for Indonesian-Style Grilled Eggplant With Spicy Peanut Sauce

    Serving Size: 1 (182 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 152.5
     
    Calories from Fat 86
    56%
    Total Fat 9.6 g
    14%
    Saturated Fat 1.3 g
    6%
    Cholesterol 0.0 mg
    0%
    Sodium 287.4 mg
    11%
    Total Carbohydrate 14.6 g
    4%
    Dietary Fiber 6.1 g
    24%
    Sugars 5.6 g
    22%
    Protein 5.5 g
    11%

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