2 ea Eggplant, large
1/4 c Vinegar, white
1/4 c ;water
1/2 t Salt
1 x Oil; for deep frying
1 x ----------sauce--------
1 T Sambal badjak
2 T Peanut butter, smooth
1/2 t Vinegar, white
1/2 t Salt
1 c 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).
Deep-fry 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.