Grilled eggplant with coconut milk
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6 Ingredients
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30 min total
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Serves Serves 4
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Easy
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Filipino
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Vegetarian
Recipe byThe ZestyPlate Kitchen
A Filipino dish of smoky grilled aubergine, peeled and dressed in coconut milk with lemon, chilli and spring onion. Creamy, tangy and full of flavour.
In this Filipino dish, whole aubergines are charred until smoky, then peeled and dressed in coconut milk sharpened with lemon and a little chilli. The cool, rich coconut against the smoky flesh is what makes it so good, and it happens to be vegan. Serve it as a light side or a vegetable main.
Jump to recipe
Prep 10 min
Cook 20 min
Total 30 min
Easy
Scale:
- 6 Egg Plants
- 1 can Coconut Milk
- 1 tbs Lemon Juice
- 1 tsp Salt
- To taste Red Pepper Flakes
- 4 Sticks Onions
Nutrition (per serving)
335
kcal
7g
Protein
35g
Carbs
22g
Fat
Estimated per serving. How we calculate this.
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 aubergines before grilling so they don't burst, and let the skin blacken for that smoky flavour.
- A brief soak in water after grilling makes the charred skin slip off easily.
- Taste the coconut dressing and adjust; it wants to sit between creamy, tangy, salty and a touch of heat.
- Give it a few minutes before serving so the aubergine drinks in the dressing.
Frequently Asked Questions
Grill the whole aubergines straight over flame or coals until the skin is blackened and the flesh collapses. That char carries the dish.
Yes, roast or grill them until the skin chars and the flesh turns soft. An open flame gives more smoke, but the oven still works.
It is lovely at room temperature or lightly chilled, which makes it a handy make-ahead side for warm weather.
Steamed rice with grilled fish or meat is the classic pairing. It also slots into a larger Filipino spread.
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