Grilled eggplant with coconut milk
Grilled eggplant bathed in rich coconut milk is a Filipino classic, balancing smoky char with velvety creaminess. The eggplant’s tender flesh absorbs the sauce’s subtle sweetness while the grill marks add a deep, earthy contrast. A quick salt soak ensures the vegetable stays juicy and free of bitterness, making it a foolproof dish worth mastering. The result is a dish that’s both rustic and refined, perfect for warm evenings or any meal that craves comfort.
Ingredients
- Egg Plants6
- Coconut Milk1 can
- Lemon Juice1 tbs
- Salt1 tsp
- Red Pepper FlakesTo taste
- Onions4 Sticks
Nutrition
Directions
- 1
. Prepare the eggplants for grilling by pricking them all over with a fork. This is so it won’t burst during the grilling process as the natural water in it heats up.
- 2
2. Grill the eggplants, turning them over frequently to ensure even cooking. Grill until the skins are dark brown, even black and the eggplant is soft when you touch it.
- 3
3. Soak the grilled eggplant in a bowl of water to cool it down. Peel the skin off the eggplant. Place the whole eggplants in a shallow dish (my mom actually cuts the eggplant into small, bite-sized pieces).
- 4
4. In a small mixing bowl, mix together the coconut milk or cream, lemon powder, salt and hot pepper. Mix until the lemon powder and salt dissolve. Taste, then adjust the amount of lemon powder, salt and hot pepper to your liking. Pour the mixture over the eggplant. Sprinkle the green onions over the eggplant and coconut milk. Stir gently to combine.
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