1 hr 20 mins
Chef Kate's Note:
From June, 1990 Gourmet Magazine, a very tasty way to make eggplant.
My Private Note
Units: US | Metric
- 1 (1 1/4 lb) eggplants, cut into 1/2-inch slices
- 1 garlic clove, minced
- 1 shallot, minced
- 1 small red chili pepper, chopped
- 2 teaspoons sesame oil
- 1/4 cup roasted peanuts, ground
- 2 teaspoons soy sauce
- 1 teaspoon sugar
- 2 teaspoons fresh lemon juice (or to taste)
- vegetable oil (for brushing the eggplant)
- 1Sprinkle the eggplant lightly with salt, let it drain in a colander for 1 hour, and pat it dry.
- 2In 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.
- 3Add the peanuts, and cook the mixture, stirring, for 1 minute.
- 4Add 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.
- 5Transfer the eggplant to a serving plate and spoon the peanut sauce over it.
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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
- Total Fat 9.6 g
- Saturated Fat 1.3 g
- Cholesterol 0.0 mg
- Sodium 287.4 mg
- Total Carbohydrate 14.6 g
- Dietary Fiber 6.1 g
- Sugars 5.6 g
- Protein 5.5 g