Indonesian Eggplant With Peanut Sauce |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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In the classic Indonesian dish, called Petjel Terong, the eggplant is usually deep-fried. In this healthier version, the eggplant is baked in the oven with a small amount of olive oil. The creaminess of the coconut milk and the peanut butter are heavenly. As a side dish, this serves 4, but will serve 3 as a main dish. From Nut Butter Universe by Robin Robertson. 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 |
Directions:
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.
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