Indonesian Style Grilled Eggplant with Spicy Peanut Sauce
Elevate your vegetarian menu with this irresistible Indonesian Style Grilled Eggplant with Spicy Peanut Sauce! Tender, smoky eggplant is char-grilled to perfection and draped in a lusciously creamy peanut sauce infused with bold flavors of coconut milk, soy sauce, garlic, lime, and a hint of spicy red chili flakes. Topped with fresh cilantro and crunchy crushed peanuts, this dish is a tantalizing blend of textures and flavors that captures the essence of Indonesian cuisine. Easy to prepare in under 40 minutes, it’s the ideal dish to serve as a standout side or satisfying main course alongside steamed rice or noodles. Perfect for weeknight dinners or a flavorful addition to your next barbecue, this recipe is sure to become a favorite.
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Recipe Information
Ingredients
- 2 pieces Eggplants (medium-sized)
- 1 teaspoon Salt
- 2 tablespoons Vegetable oil
- 1 cup Peanut butter (smooth or chunky)
- 1 cup Coconut milk
- 2 tablespoons Soy sauce
- 1 tablespoon Lime juice
- 1 tablespoon Brown sugar
- 2 pieces Garlic cloves (minced)
- 1 teaspoon Red chili flakes
- 2 tablespoons Fresh cilantro (chopped, for garnish)
- 2 tablespoons Crushed peanuts (for garnish)
Instructions
Cut the eggplants lengthwise into quarters or halves, depending on size. Make shallow diagonal cuts on the flesh side without piercing the skin.
Sprinkle both sides of the eggplant pieces with the salt and let them sit for 15 minutes to draw out moisture. Pat dry with a paper towel.
Brush the eggplant pieces with vegetable oil on all sides.
Preheat a grill or grill pan over medium heat. Grill the eggplants flesh-side down for about 5-7 minutes until they are tender and have nice char marks. Flip and cook for another 5 minutes on the skin side. Remove and set aside.
In a small saucepan over medium heat, combine the peanut butter, coconut milk, soy sauce, lime juice, brown sugar, minced garlic, and red chili flakes. Stir until smooth and slightly thickened, about 3-4 minutes. Remove from heat and let cool slightly.
Arrange the grilled eggplants on a serving plate. Drizzle generously with the spicy peanut sauce.
Garnish with chopped fresh cilantro and crushed peanuts.
Serve warm as a side dish or vegetarian main course with steamed rice or noodles.
Nutrition Facts
Calories |
508 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.4 g | 49% | |
| Saturated Fat | 6.9 g | 35% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1047 mg | 46% | |
| Total Carbohydrate | 34.4 g | 13% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 18.7 g | ||
| Protein | 16.3 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 66 mg | 5% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 857 mg | 18% | |
*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.
