Recipe - Indonesian-Style Grilled Eggplant With Spicy Peanut Sauce W

1 cup One fourth inch thick chunks of
fresh pineapple
1 cup One fourth inch thick chunks of
seedless
; cucumber
2 teaspoon Sugar
1 lg Shallot; chopped fine
1 tablespoon Soy sauce
1 tablespoon Fresh lime juice

In a bowl combine well the pineapple, the cucumber, the sugar, the shallot,
the soy sauce, the lime juice, and salt to taste and let the sambal stand,
covered and chilled, for 1 hour to let the flavors develop. The sambal
keeps, covered and chilled, for 2 days. Serve the sambal as an
accompaniment to curries and grilled meats.

Makes about 2 cups.

Gourmet May 1991

Converted by MC_Buster.

Converted by MM_Buster v2.0l.