---------- Recipe via Meal-Master (tm) v8.01
       Title: Petjel Terong (Eggplant in Savory Sauce)
  Categories: Vegetables, Ethnic, Sauces
       Yield: 6 servings
       2    Eggplant, large                     1 tb Sambal badjak
     1/4 c  Vinegar, white                      2 tb Peanut butter, smooth
     1/4 c  ;water                            1/2 ts Vinegar, white
     1/2 ts Salt                              1/2 ts Salt
            Oil; for deep frying                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.