Ingredients Jump to Instructions ↓

  1. 2 ea Eggplant, large

  2. 1/2ts VInegar, white

  3. 2 tb Peanut butter, smooth

  4. 1 tb Sambal badjak --SAUCE--

  5. 1 x Oil; for deep frying

  6. 1/2ts Salt

  7. 1/4c ;Water

  8. 1/4c Vinegar, white

  9. 1 c Coconut milk

Instructions Jump to Ingredients ↑

  1. + Directions : Peel the eggplants (optional) and slice them crosswise 1/2" thick, then cut into quarters. Arrange the slices in a shallow dish. Combine the vinegar, water and salt, stirring well to dissolve the salt, and pour over the eggplant slices. Let stand for one hour, then remove the eggplant slices from the solution and pat dry with paper toweling. Heat oil in a wok to a depth of two inches until very hot (375 F). Deep-fry the eggplant slices, a few at a time, until light brown. Remove with a slotted spoon and drain on paper toweling. To make the sauce, combine all of the ingredients in a saucepan, bring to a gentle boil and simmer, stirring frequently, until the sauce thickens slightly. Arrange the eggplant slices in a shallow dish and pour the sauce over them. Calories per serving: 200 Number of Servings: 6 Fat grams per serving: 3 Approx. Cook Time: 1:30 Cholesterol per serving: Marks:


Send feedback