|Servings||Prep Time||Cook Time|
|4||0 mins||0 mins|
|1.||Sprinkle the eggplant slices with salt, let drain in a colander for an hour.|
|2.||Rinse and pat dry. Spray the slices with oil on both sides.|
|3.||Put in 400 °F (200 °C) oven and cook for 20 minutes. Can also be grilled on an oiled rack (BBQ) for 7 to 8 minutes, until just cooked.|
|4.||In a small saucepan cook the garlic, onion, pepper flakes in the sesame oil over moderately low heat, stirring occasionally.|
|5.||Add peanut butter, cook for one minute, stirring constantly.|
|6.||Add the sweetener, soy sauce, lemon juice and one cup water.|
|7.||Boil mixture, stirring occasionally, until it is thickened slightly. Add salt and pepper to taste.|
|8.||Serve over the cooked eggplant.|
There are 175 calories in 1 serving of Indonesian-Style Eggplant with Spicy Peanut Sauce.
Calorie split: 59% fat, 28% carbs, 13% protein.
|Serving Size||1 serving|