Indonesian Style Grilled Eggplant With Spicy Peanut Sauce Recipes

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INDONESIAN-STYLE EGGPLANT WITH SPICY PEANUT SAUCE



Indonesian-Style Eggplant with Spicy Peanut Sauce image

A delicious and spicy, good vegetarian meal with healthy fats.

Provided by Ilo

Categories     Main Dishes     Lunch

Number Of Ingredients 11

3 servings oil spray
1 serving sesame oil
1/4 cup chopped onion
1/4 tsp crushed red pepper flakes
1 lemon yields lemon juice
2 servings Natural Crunchy Peanut Butter
1 unpeeled eggplant- cut into 1/2 thick slices
1 clove garlic, minced
1 cup water
2 tsps soy sauce
1 serving 1 packet sweetener

Steps:

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

Nutrition Facts : 0 Array

INDONESIAN-STYLE GRILLED EGGPLANT WITH SPICY PEANUT SAUCE W



Indonesian-Style Grilled Eggplant with Spicy Peanut Sauce W image

not set

Provided by BigOven Cooks

Categories     Appetizers

Time 30m

Yield 1

Number Of Ingredients 10

2 ts Fresh lemon juice or to taste
1 Garlic minced
2 ts Oriental sesame oil
1 Eggplant (about 1 1/4 pounds) cut into 1/2-inch-thick slices
1 2-inch long fresh hot red rubber gloves or 1/4 teaspoon crushed red pepper flakes
2 ts Soy sauce
1 Shallot minced
1/4 c Ground roasted peanuts
1 ts Sugar
Vegetable oil for brushing

Steps:

  • 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

Nutrition Facts : Calories 619 calories, Fat 37.8987999999952 g, Carbohydrate 63.2940749776309 g, Cholesterol 0 mg, Fiber 23.2600005208831 g, Protein 20.1096499994028 g, SaturatedFat 5.33249999999947 g, ServingSize 1 1 Serving (677g), Sodium 186.162499731628 mg, Sugar 40.0340744567478 g, TransFat 2.12356999999865 g

INDONESIAN GRILLED SWORDFISH



Indonesian Grilled Swordfish image

Provided by Ina Garten Bio & Top Recipes

Categories     main-dish

Yield 6 servings

Number Of Ingredients 9

1/3 cup soy sauce
1/4 cup canola or peanut oil, plus extra for brushing on the grill
2 teaspoons grated lemon zest (2 lemons)
1/4 cup freshly squeezed lemon juice
1/4 cup minced or finely chopped ginger root
2 tablespoons minced garlic (4 cloves)
2 tablespoons Dijon mustard
Six 8-ounce, 1-inch thick swordfish steaks
Kosher salt

Steps:

  • Combine the soy sauce, canola oil, lemon zest, lemon juice, ginger root, garlic, and mustard in a bowl. Pour half the sauce in a low flat dish that's just large enough to hold the swordfish in one layer. Place the swordfish on top of the sauce and spread the remaining sauce on top. Cover with plastic wrap and refrigerate for at least 4 hours or preferably overnight.
  • Thirty minutes before you're ready to serve, build a charcoal fire or preheat a gas grill.
  • When the coals are medium-hot, brush the cooking grate with oil to prevent the fish from sticking. Remove the fish from the marinade, allowing some of the ginger to cling to the fish, and discard the marinade. Sprinkle the fish generously on both sides with salt and place it over the coals. Cook for 5 minutes on each side, just until it's no longer pink in the middle. Place on a platter, cover tightly with aluminum foil, and allow to rest for 10 to 15 minutes. Serve hot or warm.

Nutrition Facts : Calories 381 calorie, Fat 20 grams, SaturatedFat 4 grams, Cholesterol 150 milligrams, Sodium 624 milligrams, Carbohydrate 3 grams, Protein 45 grams, Sugar 0 grams

INDONESIAN-STYLE GRILLED EGGPLANT WITH SPICY PEANUT SAUCE WHITE



Indonesian-Style Grilled Eggplant with Spicy Peanut Sauce White image

Provided by Debbie White

Categories     Vegetarian     Backyard BBQ     Peanut     Eggplant     Hot Pepper     Summer     Grill     Grill/Barbecue     Vegan     Boil     Gourmet     Atlanta     Georgia

Yield Serves 4

Number Of Ingredients 10

1 eggplant (about 1 1/4 pounds), cut into 1/2-inch-thick slices
1 garlic clove, minced
1 shallot, minced
a 2-inch-long fresh hot red chili, chopped fine (wear rubber gloves), or 1/4 teaspoon crushed red pepper flakes
2 teaspoons Oriental sesame oil
1/4 cup ground roasted peanuts
2 teaspoons soy sauce
1 teaspoon sugar
2 teaspoons fresh lemon juice, or to taste
vegetable oil for brushing the eggplant

Steps:

  • 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.

GRILLED EGGPLANT WITH SPICY PEANUT SAUCE



Grilled Eggplant with Spicy Peanut Sauce image

Here's a great grilled dish for vegetarians-serve with Chicken Satay, recipe #55782 for your meat loving friends and family and everyones happy!

Provided by Diana Adcock

Categories     Fruit

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

4 teaspoons sesame oil
4 cloves garlic, minced
1 -2 teaspoon crushed red pepper flakes, up to you
2/3 cup crunchy peanut butter
4 teaspoons tamari
4 teaspoons fresh lime juice
2 teaspoons sugar
2/3 cup water
2 medium eggplants
vegetable oil, for brushing

Steps:

  • In a medium saucepan heat the sesame oil over medium heat.
  • Add the garlic and red pepper flakes.
  • Saute for 1 minute.
  • Whisk in the peanut butter, tamari, lime juice, sugar and water, cooking for 2 minutes.
  • Add a touch of water-you want the sauce to be the consistency of hot fudge sauce.
  • Keep warm over low heat.
  • Heat your grill to medium high heat.
  • Slice the eggplant 1/2 inch thick.
  • Brush both sides with oil and lightly salt.
  • Grill for 8-10 minutes or until tender and lightly browned.
  • Brush lightly with sauce and serve with remaining sauce.

Nutrition Facts : Calories 434.6, Fat 26.7, SaturatedFat 4.2, Sodium 5803.1, Carbohydrate 34.2, Fiber 13.7, Sugar 14.1, Protein 23.9

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