Indonesian Style Grilled Eggplant With Spicy Peanut Sauce

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From june, 1990 gourmet magazine, a very tasty way to make eggplant.

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Steps

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Sprinkle the eggplant lightly with salt , let it drain in a colander for 1 hour , and pat it dry.

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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.

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Add the peanuts , and cook the mixture , stirring , for 1 minute.

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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.

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Add salt and pepper to taste.

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Brush the dried eggplant with the vegetable oil and grill it , turning it , for 7 to 8 minutes , or until it is just cooked.

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You can grill this outside over charcoal or on a stovetop or george forman grill.

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Transfer the eggplant to a serving plate and spoon the peanut sauce over it.

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Ingredients

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eggplants, garlic clove, shallot, red chili pepper, sesame oil, roasted peanuts, soy sauce, sugar, fresh lemon juice, vegetable oil