Indonesian Eggplant With Peanut Sauce
35 mins (prep 15, cooking 20)
13 ingredients
4 servings
In the classic Indonesian dish, called Petjel Terong, the eggplant is usually deep-fried. In this healthier version, the eggplant is baked in the oven with a small amount of olive oil. The creaminess of the coconut milk and the peanut butter are heavenly. As a side dish, this serves 4, but will serve 3 as a main dish. From Nut Butter Universe by Robin Robertson.

Categories:  <-60-mins , side-dish , indonesian , 3-steps-or-less , nuts , eggplant , low-carb , low-in... , time-to-make , asian , vegan , weeknight , easy , main-dish , vegetarian , vegetable , from-scratch ,
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Serving Size (27.69 g)
Servings 4
Amount per Serving
Calories 127.41 Calories from Fat 78.66
% Daily Value *
Total Fat 8.74g 53.8%
Saturated Fat 1.37g 27.3%
Trans Fat 0.0 %
Cholesterol 0.0mg 0.0%
Sodium 286.65mg 47.78%
Total Carbohydrate 9.45g 12.61%
Dietary Fiber 0.83 g 13.27%
Sugars 5.14 g %
Protein 4.27g 34.18%
Vitamin A 23.47IU% Vitamin C 0.28mg%
Calcium 7.43mg% Iron 0.41mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
large eggplant, fresh ground pepper, unsweetened coconut milk, fresh lemon juice, minced fresh parsley