Don't miss another issue…      Subscribe

Petjel Terong (Eggplant in Savory Sauce)

 

21

Yield

6

servings

Prep

70

min

Cook

20

min

Ready

90

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
 

Ingredients

2 large eggplant
*
¼ cup vinegar
white
¼ cup water
½ teaspoon salt
1 x vegetable oil
for deep frying
*
Sauce
1 tablespoon sambal badjak
*
2 tablespoons peanut butter
smooth
½ teaspoon vinegar
white
½ teaspoon salt
1 cup coconut milk

Directions

Peel the eggplants (optional) and slice them crosswise ½ 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.

 

* not incl. in nutrient facts

Add review

 

 

Comments

Nutrition Facts

Serving Size 70g (2.5 oz)
Amount per Serving
Calories 13887% of calories from fat
 % Daily Value *
Total Fat 13g 21%
Saturated Fat 8g 41%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 447mg 19%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 3%
Sugars g
Protein 7g
Vitamin A 0% Vitamin C 1%
Calcium 1% Iron 8%
* based on a 2,000 calorie diet How is this calculated?

 

Add Photo

Up to 1MB in size, .jpg format

 

Founded in 1996.

© 2019 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335

 

Live Feed