Petjel Terong (Eggplant in Savory Sauce)

90 minutes Prep: 70 minutes Cook: 20 minutes

138 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

2	large	eggplants
1/4	cup	vinegar	white
1/4	cup	water
1/2	teaspoon	salt
1	x	vegetable oil	for deep frying

Sauce
1	tablespoon	sambal badjak
2	tablespoons	peanut butter	smooth
1/2	teaspoon	vinegar	white
1/2	teaspoon	salt
1	cup	coconut milk

Directions

Peel the eggplants (optional) and slice them crosswise 1/2 inch 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 degrees 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.

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Nutrition Facts

Serving Size 70g

Amount per Serving

Calories 138 87% of calories from fat

	% Daily Value*
Total Fat 13.0g	21%
Saturated Fat 8.0g	41%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 447mg	19%
Total Carbohydrate 3.0g	1%
Dietary Fiber 1.0g	3%
Sugars 1.0g
Protein 3.0g	7%