Free Healthy Recipe - Eggplant gado gado

Dairy free, Gluten free, Low carbohydrate, Low GI, Wheat Free

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.

1 eggplant whole
4 cloves garlic
1 tbs tamari, reduced salt
½ tbs fish sauce
1 cup dry roasted peanuts, unsalted
1 tbs lime juice
4 cups salad leaves
2 tomatoes quartered
4 eggs hard boiled
1 cucumber cut into wedges

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

Scale recipe to serves

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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