| 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. |
