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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Southeast Asian >> Indonesian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Sprinkle the eggplant lightly with salt, let it drain in a colander for 1 hour, and pat it dry. | 2. In a small saucepan cook the garlic, the shallot, and the chili in the sesame oil over moderately low heat, stirring occasionally, until the vegetables are softened. | 3. Add the peanuts, and cook the mixture, stirring, for 1 minute. | 4. Add the soy sauce, the sugar, the lemon juice, and 1 cup water, bring to a boil and simmer the mixture, stirring occasionally, until it is thickened slightly. Add salt and pepper to taste. Brush the dried eggplant with the vegetable oil and grill it, turning it, for 7 to 8 minutes, or until it is just cooked. You can grill this outside over charcoal or on a stovetop or George Forman grill. | 5. Transfer the eggplant to a serving plate and spoon the peanut sauce over it. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant	1		cut	-	-	-	-
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
shallot	1		minced	115.2	26.88	4.0	0.16
red chili pepper	1		chopped	-	-	-	-
sesame oil	2	teaspoons		79.56	0.0	0.0	9.0
peanut	1/4	cup	roasted ground	206.955	5.8874	9.417	17.9726
soy sauce	2	teaspoons		5.617999999999999	0.5226	0.8628	0.0604
sugar	1	teaspoon		18.354	4.5908	0.0	0.0
lemon juice	2	teaspoons		2.2367	0.7015	0.0356	0.0244
vegetable oil				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.