Indonesian-Style Grilled Eggplant with Spicy Peanut Sauce White Recipe

Name: Indonesian-Style Grilled Eggplant with Spicy Peanut Sauce White
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 eggplant (about 1 1/4 pounds), cut into 1/2-inch-thick slices; 1 garlic clove, minced; 1 shallot, minced; a 2-inch-long fresh hot red chili, chopped fine (wear rubber gloves), or 1/4 teaspoon crushed red pepper flakes; 2 teaspoons Oriental sesame oil; 1/4 cup ground roasted peanuts; 2 teaspoons soy sauce; 1 teaspoon sugar; 2 teaspoons fresh lemon juice, or to taste; vegetable oil for brushing the eggplant

Servings: persons

1 eggplant (about 1 1/4 pounds), cut into 1/2-inch-thick slices
1 garlic clove, minced
1 shallot, minced
a 2-inch-long fresh hot red chili, chopped fine (wear rubber gloves), or 1/4 teaspoon crushed red pepper flakes
2 teaspoons Oriental sesame oil
1/4 cup ground roasted peanuts
2 teaspoons soy sauce
1 teaspoon sugar
2 teaspoons fresh lemon juice, or to taste
vegetable oil for brushing the eggplant

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.

124

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 10 ingredients. The key ingredients include: 1 eggplant (about 1 1/4 pounds), cut into 1/2-inch-thick slices, 1 garlic clove, minced, 1 shallot, minced, a 2-inch-long fresh hot red chili, chopped fine (wear rubber gloves), or 1/4 teaspoon crushed red pepper flakes, and more.

Yes, Indonesian-Style Grilled Eggplant with Spicy Peanut Sauce White 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-Style Grilled Eggplant with Spicy Peanut Sauce White

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