A Filipino dish of smoky grilled eggplant peeled and dressed in coconut milk with lemon, chilli and spring onions. Creamy, tangy and full of flavour.
Grilled eggplant with coconut milk is a simple Filipino dish where smoky charred aubergine is bathed in a tangy, creamy coconut dressing with a hint of chilli. The contrast of smoky flesh and cool, rich coconut is wonderfully refreshing. It's an easy, light side or vegetable main that's naturally vegan and full of flavour.
Prep 10 min
Cook 20 min
Total 30 min
Easy
- 6 Egg Plants
- 1 can Coconut Milk
- 1 tbs Lemon Juice
- 1 tsp Salt
- To taste Red Pepper Flakes
- 4 Sticks Onions
Video
Preparation
- Prick the eggplants all over with a fork so they don't burst as they grill.
- Grill the eggplants, turning frequently for even cooking, until the skins are dark brown to black and the flesh is soft when touched.
- Soak the grilled eggplant in a bowl of water to cool, then peel off the skins. Place the whole eggplants (or cut into bite-sized pieces) in a shallow dish.
- In a small bowl, mix the coconut milk, lemon juice, salt and red pepper flakes until the salt dissolves, tasting and adjusting to your liking. Pour over the eggplant, sprinkle over the spring onions, and stir gently to combine.
Tips from the ZestyPlate Kitchen
- Prick the eggplants before grilling so they don't burst, and char them until the skin blackens for that smoky flavour.
- Soak the grilled eggplant briefly in water to make peeling the charred skin easy.
- Taste and adjust the coconut dressing — it should balance creamy, tangy, salty and a little heat.
- Let it sit for a few minutes before serving so the eggplant soaks up the coconut dressing.
Frequently Asked Questions
Grill the whole eggplants directly over flame or coals until the skin is blackened and the flesh collapses. That char is the heart of the dish.
Yes — roast or broil the eggplants until the skin is charred and the flesh soft. An open flame gives more smokiness, but the oven works.
It's lovely at room temperature or lightly chilled, which makes it a great make-ahead side for warm days.
Steamed rice and grilled fish or meat are classic partners. It also works as part of a larger Filipino spread.
