Grilled eggplant with coconut milk
An easy Filipino dinner. Ready in about 30 minutes. Difficulty: easy.
- 10 minPrep (about)
- 20 minCook (about)
- 30 minTotal time
- 4Servings
- EasyDifficulty
MealCovered is invite-only right now. Join the waitlist and we'll let you know.
Join the waitlist Not nowIngredients
- 6 egg plants
- 1 can coconut milk
- 1 tbsp lemon juice
- 4 sticks onions
Spices & seasonings (2): salt, red pepper flake
- 1 tsp salt
- To taste red pepper flake Shopping tip: Bell pepper (UK recipes call it pepper).
How to make it
Steps in our own plain words.
-
Prepare your eggplants.
-
Keep going for grilling by pricking them all over using a fork.
-
This is so it ’t burst during your grilling process as your natural water in it heats up, 2.
-
Grill the eggplants, turning them over often to ensure even cooking.
-
Grill until the eggplant is soft, even black and skins are dark brown when you touch it, 3.
-
Soak your grilled eggplant in bowl of water to cool it down.
-
Peel the skin off the eggplant.
-
Place your whole eggplants in a shallow dish, 4.
-
Mix the coconut milk or hot pepper, salt, lemon powder and cream in a small mixing bowl.
-
Mix till the lemon powder and salt dissolve, taste.
-
Adjust the hot pepper, salt and amount of lemon powder to your liking.
-
Pour the mixture over the eggplant.
-
Sprinkle your green onions over your eggplant and coconut milk.
-
Stir to mix.
On the side: Steamed rice
A side we added to round out the meal. It is not part of the original recipe.
How to make it (25 min)
- Rinse the rice. Simmer it covered in water (2 cups per cup of rice) for about 18 minutes, then let it sit 5 minutes. Fluff with a fork.
More vegetarian recipes
Want a whole week planned?
MealCovered plans a week of dinners and makes one grocery list. MealCovered is invite-only right now. Join the waitlist and we'll let you know.
Join the waitlistRecipe from TheMealDB, adapted from the original. Steps rewritten in our own words. Times are estimates.