Filipino cuisine
Grilled eggplant with coconut milk
Grilled eggplant soaked in creamy coconut milk - a Filipino lunch delight.
This grilled eggplant is marinated in rich and aromatic coconut milk, enhancing its smoky flavor and silky texture. Serve it with steamed rice and fresh greens for a balanced meal.
Method
- 1
.
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Prepare the eggplants for grilling by pricking them all over with a fork.
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This is so it won’t burst during the grilling process as the natural water in it heats up.
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2.
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Grill the eggplants, turning them over frequently to ensure even cooking.
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Grill until the skins are dark brown, even black and the eggplant is soft when you touch it.
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3.
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Soak the grilled eggplant in a bowl of water to cool it down.
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Peel the skin off the eggplant.
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Place the whole eggplants in a shallow dish (my mom actually cuts the eggplant into small, bite-sized pieces).
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4.
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In a small mixing bowl, mix together the coconut milk or cream, lemon powder, salt and hot pepper.
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Mix until the lemon powder and salt dissolve.
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Taste, then adjust the amount of lemon powder, salt and hot pepper to your liking.
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Pour the mixture over the eggplant.
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Sprinkle the green onions over the eggplant and coconut milk.
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Stir gently to combine.
FAQ
Is «Grilled eggplant with coconut milk» gluten-free?
Yes. «Grilled eggplant with coconut milk» is a gluten-free recipe, safe for celiac disease when you use certified gluten-free products.
How many calories and carbs are in a serving of «Grilled eggplant with coconut milk»?
One serving has 274 kcal, 16.9 g carbs, 6 g protein and 21 g fat. The recipe makes 4 servings.
Is «Grilled eggplant with coconut milk» suitable for gestational diabetes (GDM)?
Suitable for a carb-controlled diet. Carb load: низкая. This is not medical advice — with GDM, check with your doctor and glucose meter.