Indonesian-Style Grilled Eggplant With Spicy Peanut Sauce

1. 1

   Sprinkle the eggplant lightly with salt, let it drain in a colander for 1 hour, and pat it dry.

2. 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.

3. 3

   Add the peanuts, and cook the mixture, stirring, for 1 minute.

4. 4

   Add 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.

5. 5

   Add salt and pepper to taste.

6. 6

   Brush the dried eggplant with the vegetable oil and grill it, turning it, for 7 to 8 minutes, or until it is just cooked.

7. 7

   You can grill this outside over charcoal or on a stovetop or George Forman grill.

8. 8

   Transfer the eggplant to a serving plate and spoon the peanut sauce over it.

* Per serving · 4 servings · Values may vary.

No additional tips available.