Indonesian-style eggplant with peanut sauce

Sauce

2	Garlic cloves, crushed
¼ tsp	Chilli flakes
1	Shallot, diced
2 tsp	Sesame oil
½ cup	Roasted peanuts
1 Tbsp	Kecap manis
1 Tbsp	Lemon juice
1 cup	Water, or half water and half coconut milk

Eggplant

1	Eggplant, large, cut into 2cm slices (Main)
3 Tbsp	Canola oil

Directions

1. Briefly sauté the garlic, shallot and chilli flakes in the sesame oil in a small saucepan.
2. Grind the peanuts in a blender until almost powdered. Add to the garlic mixture and cook for 30 seconds. Add the kecap manis and lemon juice and water or water/coconut milk mix. Simmer until slightly thickened.
3. Brush the sliced eggplant with oil. Season with freshly ground salt and black pepper. Barbecue, grill or pan-fry until cooked, about 7 minutes. Place on a serving plate and drizzle with the sauce.