Filipino · Vegetarian
Grilled eggplant with coconut milk
A simple Pacific Island dish featuring fire-roasted eggplant peeled and served with creamy coconut milk dressing and fresh herbs. This rustic preparation highlights the smoky flavor of grilled eggplant with rich coconut and bright citrus accents.
The Method
Instructions
Alright, let's start by getting those eggplants ready for the grill. Take a fork and gently prick the eggplants all over the skin. This little trick helps release the steam that builds up inside as they heat, so they won't burst or explode while grilling. It might seem like a small step, but it really makes a difference in keeping your eggplants intact and perfectly cooked.
Now, fire up your grill to a nice medium high heat. Place the eggplants right on the grate and keep turning them frequently. This back and forth motion helps them cook evenly on all sides without burning in spots. You're aiming for the skin to turn a deep dark brown, almost black in some spots, and for the eggplants to feel soft and tender when you gently press them with tongs or a fork. This usually takes about 15 to 20 minutes, depending on your grill's heat.
Once your eggplants are beautifully charred and soft, carefully transfer them to a bowl of water. This cool down step is crucial because it stops the cooking process and makes peeling easier. After they've cooled enough to handle, peel off the smoky, grilled skin. It should come off pretty easily, leaving behind the silky, tender flesh. Now, you can either leave the eggplants whole in a shallow dish or, like my mom does, chop them into small, bite sized pieces to make it easier to eat and mix later on.
Next up, grab a small mixing bowl and combine your coconut milk or cream with lemon powder, salt, and a good pinch of red pepper flakes for that lovely kick. Stir everything together until the lemon powder and salt fully dissolve into the creamy mixture. Give it a little taste test and feel free to tweak the seasonings to suit your mood,maybe a touch more lemon for brightness, a bit more salt to bring out the flavors, or extra pepper flakes for heat. Pour this luscious coconut sauce over your grilled eggplant and then sprinkle some fresh green onions on top for a pop of color and crunch. Finally, stir everything gently to meld those flavors together without breaking up the eggplants too much.
And there you have it, a gorgeous Filipino inspired grilled eggplant dish with creamy coconut goodness. Perfect as a side or even on its own with some warm rice. Enjoy the smoky, creamy, and slightly spicy flavors!
Now, fire up your grill to a nice medium high heat. Place the eggplants right on the grate and keep turning them frequently. This back and forth motion helps them cook evenly on all sides without burning in spots. You're aiming for the skin to turn a deep dark brown, almost black in some spots, and for the eggplants to feel soft and tender when you gently press them with tongs or a fork. This usually takes about 15 to 20 minutes, depending on your grill's heat.
Once your eggplants are beautifully charred and soft, carefully transfer them to a bowl of water. This cool down step is crucial because it stops the cooking process and makes peeling easier. After they've cooled enough to handle, peel off the smoky, grilled skin. It should come off pretty easily, leaving behind the silky, tender flesh. Now, you can either leave the eggplants whole in a shallow dish or, like my mom does, chop them into small, bite sized pieces to make it easier to eat and mix later on.
Next up, grab a small mixing bowl and combine your coconut milk or cream with lemon powder, salt, and a good pinch of red pepper flakes for that lovely kick. Stir everything together until the lemon powder and salt fully dissolve into the creamy mixture. Give it a little taste test and feel free to tweak the seasonings to suit your mood,maybe a touch more lemon for brightness, a bit more salt to bring out the flavors, or extra pepper flakes for heat. Pour this luscious coconut sauce over your grilled eggplant and then sprinkle some fresh green onions on top for a pop of color and crunch. Finally, stir everything gently to meld those flavors together without breaking up the eggplants too much.
And there you have it, a gorgeous Filipino inspired grilled eggplant dish with creamy coconut goodness. Perfect as a side or even on its own with some warm rice. Enjoy the smoky, creamy, and slightly spicy flavors!
Pairs Well With
