Indonesian Eggplant With Peanut Sauce Recipe

Name: Indonesian Eggplant With Peanut Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large eggplant, trimmed; 1 tablespoon olive oil; salt & fresh ground pepper; 1 cup unsweetened coconut milk; 1/4 cup peanut butter; 1 garlic clove, minced; 1 tablespoon raw sugar (raw or turbinado sugar); 1 tablespoon fresh lemon juice; 1 tablespoon tamari; 1/8 teaspoon cayenne, to taste (or use finely chopped fresh hot pepper); 1 tablespoon minced fresh parsley

Servings: persons

1 large eggplant, trimmed
1 tablespoon olive oil
salt & fresh ground pepper
1 cup unsweetened coconut milk
1/4 cup peanut butter
1 garlic clove, minced
1 tablespoon raw sugar (raw or turbinado sugar)
1 tablespoon fresh lemon juice
1 tablespoon tamari
1/8 teaspoon cayenne, to taste (or use finely chopped fresh hot pepper)
1 tablespoon minced fresh parsley

1
Preheat the oven to 425*F. Halve the eggplant lengthwise, then cut each half crosswise into 1/4-inch-thick slices. Arrange the eggplant slices on a lightly oiled baking sheet, brush them with the olive oil, and season with salt and pepper to taste. Bake, turning once, until softened and browned on both sides, about 15 minutes.
2
While the eggplant is baking, make the sauce. In a medium saucepan, combine the coconut milk, peanut butter, garlic, sugar, lemon juice, tamari, and cayenne. Bring to a boil, then reduce the heat to low and simmer, stirring frequently, until the sauce thickens slightly, about 5 minutes.
3
Arrange the eggplant slices on a platter and top with the sauce. Garnish with the parsley.

219

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 large eggplant, trimmed, 1 tablespoon olive oil, salt & fresh ground pepper, 1 cup unsweetened coconut milk, and more.

Yes, Indonesian Eggplant With Peanut Sauce falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Indonesian Eggplant With Peanut Sauce

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