Indonesian Eggplant with Peanut Sauce
Discover the vibrant flavors of Southeast Asia with this rich and savory Indonesian Eggplant with Peanut Sauce recipe. Tender, golden-fried eggplant slices are smothered in a velvety peanut sauce made with creamy coconut milk, natural peanut butter, and a kick of sambal oelek for the perfect balance of sweet, savory, and spicy. Finished with a zesty splash of lime juice, fresh cilantro, and crunchy crushed peanuts, this dish is a feast for the senses. Perfect as a flavorful side dish or a satisfying main when paired with steamed jasmine rice, this one-pan recipe comes together in just 40 minutes. Elevate your dinner table with this irresistible combination of textures and bold Indonesian-inspired flavors!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 large Eggplant (Asian or Italian)
- 4 tablespoons Vegetable oil
- 1 teaspoon Salt
- 3 cloves Garlic
- 1 teaspoon Ginger (fresh, grated)
- 1 cup Peanut butter (natural, unsweetened)
- 1 cup Coconut milk (full-fat)
- 2 tablespoons Soy sauce
- 1 tablespoon Palm sugar (or brown sugar)
- 1 teaspoon Sambal oelek (or chili paste)
- 1 tablespoon Lime juice
- 2 tablespoons Cilantro (fresh, chopped)
- 2 tablespoons Crushed peanuts
Instructions
Slice the eggplants in half lengthwise, then cut them into 2-inch pieces. Sprinkle them with 1 teaspoon of salt and let them sit for 10 minutes to draw out moisture. Pat them dry with a paper towel.
Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Add half of the eggplant pieces and pan-fry until golden brown and tender on both sides, about 5 minutes per side. Repeat with the remaining eggplant using the remaining 2 tablespoons of oil. Set the cooked eggplants aside on a plate lined with paper towels to drain excess oil.
In the same skillet, reduce the heat to medium-low. Add the garlic (minced) and grated ginger, cooking for 1 minute until fragrant.
Add the peanut butter, coconut milk, soy sauce, palm sugar, and sambal oelek to the skillet. Stir everything together and cook for 3-5 minutes, letting the sauce thicken slightly.
Remove the skillet from the heat and stir in the lime juice.
Arrange the fried eggplant pieces on a serving dish and spoon the peanut sauce generously over the top.
Garnish with chopped cilantro and crushed peanuts. Serve warm with steamed jasmine rice or as a side dish.
Nutrition Facts
Calories |
2884 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 239.1 g | 307% | |
| Saturated Fat | 74.9 g | 374% | |
| Polyunsaturated Fat | 33.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3685 mg | 160% | |
| Total Carbohydrate | 153.8 g | 56% | |
| Dietary Fiber | 55.0 g | 196% | |
| Total Sugars | 75.1 g | ||
| Protein | 83.5 g | 167% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 314 mg | 24% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 4987 mg | 106% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
