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.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

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)

Directions

Step 1

Cut the eggplants lengthwise into quarters or halves, depending on size. Make shallow diagonal cuts on the flesh side without piercing the skin.

Step 2

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.

Step 3

Brush the eggplant pieces with vegetable oil on all sides.

Step 4

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.

Step 5

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.

Step 6

Arrange the grilled eggplants on a serving plate. Drizzle generously with the spicy peanut sauce.

Step 7

Garnish with chopped fresh cilantro and crushed peanuts.

Step 8

Serve warm as a side dish or vegetarian main course with steamed rice or noodles.

Nutrition Facts

Serving size	(1204.7g)

Amount per serving	% Daily Value*
Calories	2019.7

Total Fat 153.5g	0%
Saturated Fat 27.4g	0%
Polyunsaturated Fat 16.9g
Cholesterol 0mg	0%
Sodium 4607.8mg	0%
Total Carbohydrate 133.8g	0%
Dietary Fiber 35.0g	0%
Total Sugars 70.3g
Protein 64.9g	0%

Vitamin D 0IU	0%
Calcium 258.2mg	0%
Iron 7.0mg	0%
Potassium 3366.4mg	0%

*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.

Source of Calories

Fat: 63.5%

Protein: 11.9%

Carbs: 24.6%