Recipe - Petjel Terong (Eggplant In Savory Sauce)

2 Eggplant, large
One fourth cup Vinegar, white
One fourth cup ;water
One half teaspoon Salt
Oil; for deep frying
sauce
1 tablespoon Sambal badjak
2 tablespoon Peanut butter, smooth
One half teaspoon Vinegar, white
One half teaspoon Salt
1 cup Coconut milk

Calories per serving: 200 Fat grams per serving: 3 Approx. Cook Time:
1:30 Peel the eggplants (optional) and slice them crosswise 1/2" thick,
then cut into quarters. Arrange the slices in a shallow dish. Combine the
vinegar, water and salt, stirring well to dissolve the salt, and pour over
the eggplant slices. Let stand for one hour, then remove the eggplant
slices from the solution and pat dry with paper toweling. Heat oil in a wok
to a depth of two inches until very hot (375 F). Deepfry the eggplant
slices, a few at a time, until light brown. Remove with a slotted spoon and
drain on paper toweling. To make the sauce, combine all of the ingredients
in a saucepan, bring to a gentle boil and simmer, stirring frequently,
until the sauce thickens slightly. Arrange the eggplant slices in a shallow
dish and pour the sauce over them.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini