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Dinner: Indonesian-Style Eggplant with Spicy Peanut Sauce
A delicious and spicy, good vegetarian meal with healthy fats.
This recipe includes superfoods such as:
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1 tbsp sesame oil
4 tbsp natural crunchy peanut butter
3 sprays cooking oil spray
1/4 cup chopped onion
1/4 tsp crushed red pepper flakes
1 lemon yields lemon juice
1 eggplant, cut in 1/2" slices
1 clove garlic, minced
1 cup water
2 tsps soy sauce
1 packet sweetener
Instructions
1. Sprinkle the eggplant slices with salt, let drain in a colander for an hour.
2. Rinse and pat dry. Spray the slices with oil on both sides.
3. 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.
4. In a small saucepan cook the garlic, onion, pepper flakes in the sesame oil over moderately low heat, stirring occasionally.
5. Add peanut butter, cook for one minute, stirring constantly.
6. Add the sweetener, soy sauce, lemon juice and one cup water.
7. Boil mixture, stirring occasionally, until it is thickened slightly. Add salt and pepper to taste.
8. Serve over the cooked eggplant.
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Serving Size: 4
| Amount Per ONE Serving | ||
|---|---|---|
| Calories 174 kcal | ||
| Fat 12.18 g | ||
| Carbohydrate 13.04 g | ||
| Protein 6.24 g | ||
| Iron 18 mg | ||
| Calcium 7 mg | ||
| Monounsaturated Fat 0.03 g | ||
| Polyunsaturated Fat 0.12 g | ||
| Saturated Fat 2.05 g | ||
| Sodium 98 mg | ||
| Sugar 4.41 g | ||
| Potassium 357 mg | ||
| Vitamin A 7 mcg | ||
| Vitamin C 66 mg | ||
| Fiber 5.9 g | ||
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