This is an idea for an eggplant dish with peanut sauce but without oil and it is one of my favorites. Because, I really like eggplant.
Since I was little, I have liked eggplant because my late mother liked to cook eggplant dishes. It's just that the eggplant dishes that I have found in my area are usually eggplant dishes that use a lot of oil.
So I often modify my late mother's recipe by reducing the oil or without oil at all. I want to focus on being healthier, especially with home cooking.
Speaking of eggplant, for me eggplant has a unique texture. It is precisely the combination of seeds and flesh that makes it unique to me. But there are indeed many people who do not like the combination of textures.
This time I will combine eggplant with peanut sauce. It's just that, as a warning, I use chili as usual, eheehe. Oops, my bad. So, you can always enjoy my recipe without seeing any chili there. :)
You can watch my Youtube video for clear cooking instructions. I have added several text languages that you can choose. Well, this is my new youtube account specifically for uploading my cooking, while my other youtube account is specifically for gardening.
In the meantime,n in this blog, I will also explain the cooking instructions here for you too. Hopefully you like my variation of this recipe using eggplant and peanuts.
THE INGREDIENTS
- 5 long eggplants
- 150 grams of peanuts
- 3 cloves or garlic
- 5 cloves of shallots
- 1/2 teaspoon of salt
- enough brown sugar / palm sugar to taste
- water to taste adjusted to the texture of the sauce you like
- (optional) chili, to taste
COOKING INSTRUCTIONS
STEP 1
I will process the peanuts first. Prepare a frying pan. Roast the peanuts until they are brown but don't let them burn. I don't leave this process at all because peanuts burn easily if not stirred. So, I keep stirring the roasted peanuts. Then lift them when they are brown.
STEP 2
I then prepare a pot to boil the eggplant after lifting the roasted peanuts. Add half a teaspoon of salt, then I add the eggplant, onions and chilies to the boiling water.
I also cover the pot while boiling the eggplants and onions and chilies. Then, I boil them for 10 minutes. Lift and drain.
STEP 3
Then, I take a wooden pestle to grind the peanuts and seasonings. First I grind the peanuts.
Later, the dry skin on the roasted peanuts will separate by itself.
I took half of the peanuts that had been mashed to save for the next day while I only used half of the peanuts that had been mashed to make the sauce.
I also mashed the onions and chilies that had been boiled together with the eggplant and I also added half a teaspoon of salt. Then, I mixed the peanuts with chili and onion puree. In addition, I added brown sugar.
Then, I added water little by little so that the mixture became a sauce with a slightly thick texture. And this peanut sauce is ready to be served with boiled eggplant.
THE RESULTS
Flatten the boiled eggplants then add the peanut sauce to taste. I also added lime juice for a fresher taste!
Because I used hot chilies, in fact my husband really liked this dish and he finished this menu quickly and ate this menu with warm rice! What do you think?
Best Regards,
Anggrek Lestari
Anggrek Lestari is an Indonesian fiction writer who has published two major books. Now She is a full-time content creator. She has a goal to share life, poem, and food content that makes others happy and can get inspiration.
Contact Person: authoranggreklestari@gmail.com
Discord: anggreklestari#3009
