Indonesian-style eggplant with peanut sauce
|2||Garlic cloves, crushed|
|¼ tsp||Chilli flakes|
|2 tsp||Sesame oil|
|½ cup||Roasted peanuts|
|1 Tbsp||Kecap manis|
|1 Tbsp||Lemon juice|
|1 cup||Water, or half water and half coconut milk|
- Briefly sauté the garlic, shallot and chilli flakes in the sesame oil in a small saucepan.
- Grind the peanuts in a blender until almost powdered. Add to the garlic mixture and cook for 30 seconds. Add the kecap manis and lemon juice and water or water/coconut milk mix. Simmer until slightly thickened.
- Brush the sliced eggplant with oil. Season with freshly ground salt and black pepper. Barbecue, grill or pan-fry until cooked, about 7 minutes. Place on a serving plate and drizzle with the sauce.