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!
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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
Directions
Step 1
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.
Step 2
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.
Step 3
In the same skillet, reduce the heat to medium-low. Add the garlic (minced) and grated ginger, cooking for 1 minute until fragrant.
Step 4
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.
Step 5
Remove the skillet from the heat and stir in the lime juice.
Step 6
Arrange the fried eggplant pieces on a serving dish and spoon the peanut sauce generously over the top.
Step 7
Garnish with chopped cilantro and crushed peanuts. Serve warm with steamed jasmine rice or as a side dish.
Nutrition Facts
| Serving size | (1750.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2883.6 |
| Total Fat 239.1g | 0% |
| Saturated Fat 74.9g | 0% |
| Polyunsaturated Fat 33.7g | |
| Cholesterol 0mg | 0% |
| Sodium 3684.8mg | 0% |
| Total Carbohydrate 153.8g | 0% |
| Dietary Fiber 55.0g | 0% |
| Total Sugars 75.1g | |
| Protein 83.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 313.8mg | 0% |
| Iron 15.6mg | 0% |
| Potassium 4986.9mg | 0% |
Source of Calories