Petjel Terong

Eggplant in Savory Sauce

2 large eggplants
1/4 cup white vinegar
1/4 cup water
1/2 teaspoon salt
oil - for deep frying
Sauce
1 tablespoon sambal badjak
2 tablespoons smooth peanut butter
1/2 teaspoon white vinegar
1/2 teaspoon salt
1 cup coconut milk

Peel the eggplants and slice them crosswise 1/2-inch 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.



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