Indonesian-Style Eggplant with Spicy Peanut Sauce

Ingredients

• 3 sprays cooking oil sprayNutrition
• 1 tbsp sesame oilNutrition
• 1/4 cup chopped onionNutrition
• 1/4 tsp crushed red pepper flakesNutrition
• 1 lemon yields lemon juiceNutrition
• 4 tbsp natural crunchy peanut butterNutrition
• 1 eggplant, cut in 1/2" slicesNutrition
• 1 clove garlic, mincedNutrition
• 1 cup waterNutrition
• 2 tsps soy sauceNutrition
• 1 packet sweetenerNutrition

Directions

1. 1Sprinkle the eggplant slices with salt, let drain in a colander for an hour.
2. 2Rinse and pat dry. Spray the slices with oil on both sides.
3. 3Put 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. 4In a small saucepan cook the garlic, onion, pepper flakes in the sesame oil over moderately low heat, stirring occasionally.
5. 5Add peanut butter, cook for one minute, stirring constantly.
6. 6Add the sweetener, soy sauce, lemon juice and one cup water.
7. 7Boil mixture, stirring occasionally, until it is thickened slightly. Add salt and pepper to taste.
8. 8Serve over the cooked eggplant.

Nutrition per serving

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