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Indonesian-Style Eggplant with Spicy Peanut Sauce
A delicious and spicy, good vegetarian meal with healthy fats.
1 eggplant, cut in 1/2" slices
1 clove garlic, minced
1/4 cup chopped onion
1/4 tsp crushed red pepper flakes
1 tbsp sesame oil
2 tsps soy sauce
4 tbsp natural crunchy peanut butter
1 packet sweetener
1 lemon yields lemon juice
3 sprays cooking oil spray
1 <span class="measurestring" title="cup (8 fl oz)">cup</span> water
Sprinkle the eggplant slices with salt, let drain in a colander for an hour.
Rinse and pat dry. Spray the slices with oil on both sides.
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.
In a small saucepan cook the garlic, onion, pepper flakes in the sesame oil over moderately low heat, stirring occasionally.
Add peanut butter, cook for one minute, stirring constantly.
Add the sweetener, soy sauce, lemon juice and one cup water.
Boil mixture, stirring occasionally, until it is thickened slightly. Add salt and pepper to taste.
Serve over the cooked eggplant.
in 1 serving of Indonesian-Style Eggplant with Spicy Peanut Sauce.
, 28% carbs, 13% protein.
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