Petjel Terong (Eggplant In Savory Sauce) Recipe

Step 1

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.

Things You'll Need

  • 2 Eggplant, large
  • 1/4c Vinegar, white
  • 1/4c ; water
  • 1/2ts Salt
  • Oil; for deep frying
  • 1tb Sambal badjak
  • 2tb Peanut butter, smooth
  • 1/2ts Vinegar, white
  • 1/2ts Salt
  • 1c Coconut milk

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