Petjel Terong (Eggplant in Savory Sauce)
Yield
6 servingsPrep
70 minCook
20 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggplant
|
*
|
| 59 | ml |
vinegar
white |
|
| 59 | ml |
water
|
|
| 2.5 | ml |
salt
|
|
| 1 | x |
vegetable oil
for deep frying |
*
|
| Sauce | |||
| 15 | ml |
sambal badjak
|
* |
| 3E+1 | ml |
peanut butter
smooth |
|
| 2.5 | ml |
vinegar
white |
|
| 2.5 | ml |
salt
|
|
| 237 | ml |
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.
