Recipe - Indonesian-Style Chile-Peanut Sauce

1 Eggplant; (about 1 1/4
; pounds), cut into
; 1/2inchthick
; slices
1 Garlic clove; minced
1 Shallot; minced
A 2inchlong fresh hot red
chili; chopped fine (wear
; rubber gloves), or
; One fourth teaspoon
; crushed red pepper
; flakes
2 teaspoon Oriental sesame oil
One fourth cup Ground roasted peanuts
2 teaspoon Soy sauce
1 teaspoon Sugar
2 teaspoon Fresh lemon juice; or to
taste
Vegetable oil for brushing
the eggplant

Sprinkle the eggplant lightly with salt, let it drain in a colander for 1
hour, and pat it dry. 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, add the peanuts, and cook
the mixture, stirring, for 1 minute. Add the soy sauce, the sugar, the
lemon juice, and 1 cup water, boil the mixture, stirring occasionally,
until it is thickened slightly, and add salt and pepper to taste. Brush the
eggplant, patted dry, with the vegetable oil and grill it on an oiled rack
set 5 to 6 inches over glowing coals, turning it, for 7 to 8 minutes, or
until it is just cooked. Transfer the eggplant to a serving plate and spoon
the peanut sauce over it.

Serves 4.

Gourmet July 1990

Converted by MC_Buster.

Converted by MM_Buster v2.0l.