Indonesian-Style Grilled Eggplant With Spicy Peanut Sauce White
Serves: 3
Jadyn Kohler
1 January 1970
Based on User reviews:
40
Spice
54
Sweetness
54
Sourness
36
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
Directions:
1
Sprinkle the eggplant lightly with salt, let it drain in a colander for 1 hour, and pat it dry
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, add the peanuts, and cook the mixture, stirring, for 1 minute
3
Add the soy sauce, the sugar, the lemon juice, and 1 cup water, boil the mixture, stirring occasionally, until it is thickened slightly, and add salt and pepper to taste
4
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 minutes, or until it is just cooked
5
Transfer the eggplant to a serving plate and spoon the peanut sauce over it
6
Sprinkle the eggplant lightly with salt, let it drain in a colander for 1 hour, and pat it dry
7
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, add the peanuts, and cook the mixture, stirring, for 1 minute
8
Add the soy sauce, the sugar, the lemon juice, and 1 cup water, boil the mixture, stirring occasionally, until it is thickened slightly, and add salt and pepper to taste
9
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 minutes, or until it is just cooked
10
Transfer the eggplant to a serving plate and spoon the peanut sauce over it