This recipe is inspired by the famous Balinese dish. Boiling the eggplant whole for 5 minutes softens its skin, reduces the amount of oil required to cook it and the overall cooking time.
Fried shallots are available from Asian stores and selected supermarkets.
Bring a large pan full of salted water to boil. Add the eggplant, cover the pan and boil for 5 minutes.
Remove from the water and set aside until cool enough to handle.
Place the garlic, chilli, kaffir lime, fried shallots, tamari, fish sauce, sugar, tomato, peanuts, lime juice in a high speed blender with 1/2 cup water and blend until smooth.
Cut eggplant into wedges and toss wedges in olive oil.
Heat a non stick frying pan then cook the wedges 2 to 3 minutes on each side until golden.
Arrange salad leaves on plates with tomatoes, egg, cucumber and cooked eggplant.
Serve with peanut sauce
Makes 4 servings
| Prep Time: | 15 mins |
| Cooking Time: | 15 mins |
| Ready in: | 30 mins |
Suitable for: |
|
| Dinner, Lunch | |
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| Nutritional Information - Per Serve | |
| Kj | 1657 kj |
| Calories | 396 kcal |
| Fat | 29 g |
| Saturated Fat | 4 g |
| Total Carbohydrate | 11 g |
| Total Protein | 20 g |
| Fibre | 8 g |
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