Title: Petjel terong (eggplant in savory sauce)
 Categories: Vegetables, Indonesian
      Yield: 6 Servings
 
      2 ea Eggplant, large
    1/4 c  Vinegar, white
    1/4 c  ;water
    1/2 ts Salt
      1 x  Oil; for deep frying
      1 x  ----------sauce--------
      1 tb Sambal badjak
      2 tb Peanut butter, smooth
    1/2 ts Vinegar, white
    1/2 ts Salt
      1 c  Coconut milk
 
  Calories     per serving: 200 Fat grams per serving: 3 Approx. Cook
  Time: 1:30 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.