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 
           ----------sauce--------         
  
  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.