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Recipe Name: Indonesian-Style Grilled Eggplant with Spicy Peanut Sauce Difficulty: Easy
Source: ? Serving Size: 4
Ethnicity: Indian Comments:
Base: Vegetable  
Course: Entree
Preparation Time: 30-60 Minutes

1 Each(s) Eggplant
1 Each(s) garlic clove, minced
1 Each(s) shallot, minced
1 Each(s) 2-inch fresh red hot chili, chopped fine
2 Teaspoon(s) Oriental sesame oil
1/4 Cup(s) ground roasted peanuts
2 Teaspoon(s) soy sauce
1 Teaspoon(s) sugar
2 Teaspoon(s) fresh lemon juice, or to taste
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 (or 1/4 tsp. crushed red pepper flakes) 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. Add the soy sauce, the surgar, the lemon juice, and 1 cup water, boil the mixture, stirring occasionally, until it is thickened slightly, and add salt and pepper to taste. Brush the eggplant, patted dry, with the vegetable and grill it on an oiled rack set 5 to 6 inches over slowing coals, turning it, for 7 to 8 minutes or until it is just cooked (about 5-6 minutes on a Foreman grill). Transfer the eggplant to a serving plate and sppon the peanut sauce over it.

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Recipes 1.30