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Indonesian Style Grilled Eggplant With Spicy Peanut Sauce W
Ingredients
- 1 x eggplant (about 1 1/4 pounds), cut into 1/2-inch-thick slices
- 1 x garlic clove chopped
- 1 x shallot chopped a 2-inch-long fresh warm red chili minced fine (wear rubber gloves), or possibly 1/4 tsp. crushed red pepper flakes
- 2 tsp Oriental sesame oil
- 1/4 c. grnd roasted peanuts
- 2 tsp soy sauce
- 1 tsp sugar
- 2 tsp fresh lemon juice or possibly to taste vegetable oil for brushing the eggplant
Directions
- Sprinkle the eggplant lightly with salt, let it drain in a colander for 1 hour, and pat it dry. In a small saucepan cook the garlic, the shallot, and the chili in the sesame oil over moderately low heat, stirring occasionally, till the vegetables are softened, add in the peanuts, and cook
- the mix, stirring, for 1 minute. Add in the soy sauce, the sugar, the lemon juice, and 1 c. water, boil the mix, stirring occasionally, till it is thickened slightly, and add in salt and pepper to taste. Brush the eggplant, patted dry, with the vegetable oil and grill it on an oiled rack set 5 to 6 inches over glowing coals, turning it, for 7 to 8 min,
- or possibly till it is just cooked. Transfer the eggplant to a serving plate and spoon the peanut sauce over it.
- Serves 4.
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