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Indonesian Eggplant With Peanut Sauce Recipe

Indonesian Eggplant With Peanut Sauce Recipe

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Ingredients:

Serving

1 large eggplant, trimmed
1 tbsp olive oil
salt & fresh ground pepper
1 cup unsweetened coconut milk
1/4 cup peanut butter
1 garlic clove, minced
1 tbsp raw sugar (raw
1 tbsp fresh lemon juice
1 tbsp tamari
1/8 tsp cayenne , to taste (or use finely chopped fresh hot pepper)
1 tbsp minced fresh parsley

Directions:

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.
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.
Arrange the eggplant slices on a platter and top with the sauce. Garnish with the parsley.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	305.51 Kcal (1279 kJ)
Calories from fat	233.91 Kcal
		% Daily Value*
Total Fat	25.99g	40%
Sodium	266.16mg	11%
Potassium	563.09mg	12%
Total Carbs	16.89g	6%
Sugars	9.86g	39%
Dietary Fiber	6.03g	24%
Protein	6.79g	14%
Vitamin C	7.1mg	12%
Iron	1.7mg	9%
Calcium	31.1mg	3%

Amount Per 100 g
Calories	148.16 Kcal (620 kJ)
Calories from fat	113.44 Kcal
		% Daily Value*
Total Fat	12.6g	40%
Sodium	129.08mg	11%
Potassium	273.09mg	12%
Total Carbs	8.19g	6%
Sugars	4.78g	39%
Dietary Fiber	2.92g	24%
Protein	3.29g	14%
Vitamin C	3.5mg	12%
Iron	0.8mg	9%
Calcium	15.1mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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