Grilled eggplant with coconut milk

Grilled eggplant with coconut milk

This Grilled Eggplant with Coconut Milk recipe offers a delightful blend of smoky, creamy, and tangy flavors. Tender grilled eggplants are enhanced by a luscious coconut milk dressing, accented with lemon and spicy red pepper flakes.

Vegetarian

Prep Time

15 min

Cook Time

20 min

Servings

4

Grilled Eggplant with Coconut Milk is a beloved dish that combines the smoky depth of charred eggplant with the rich creaminess of coconut milk. The technique of pricking the eggplants and grilling them until their skin turns a deep brown ensures a melt-in-your-mouth texture and complex flavors. Once peeled and dressed with a zesty coconut milk mixture, this dish offers a harmonious balance of tangy, salty, and spicy notes. Historically, eggplant dishes prepared with coconut milk feature prominently in several Southeast Asian and coastal cuisines where coconuts are plentiful, lending a tropical twist to the earthy eggplant. The addition of lemon juice adds a fresh brightness that cuts through the richness, while the red pepper flakes introduce a pleasant warmth. This recipe pairs beautifully with steamed jasmine rice and a side of fresh greens or grilled seafood. The creamy coconut sauce also makes it a perfect accompaniment to grilled meats or can be served as a flavorful vegetarian entrée on its own.

Ingredients

  • 6 Egg Plants
  • 1 can Coconut Milk
  • 1 tb Lemon Juice
  • 1 tsp Salt
  • To taste Red Pepper Flakes
  • 4 stick Onions

Instructions

Begin by preparing the eggplants for grilling—carefully prick each eggplant all over with a fork to prevent them from bursting as the natural moisture heats and expands. This step is crucial for maintaining the eggplant's integrity during the grilling process. Place the eggplants on a hot grill, turning them frequently to ensure even charring on all sides. Grill until the skins develop a dark brown to nearly black hue and the flesh becomes pleasantly soft to the touch—this signals that the eggplant is perfectly cooked and smoky in flavor. Once grilled, immediately immerse the eggplants in a bowl of cool water to halt the cooking and make handling easier. Peel away the charred skin to reveal the tender flesh beneath. You can serve the eggplants whole in a shallow dish for a rustic feel, or for a more refined presentation, cut them into bite-sized pieces as preferred. In a separate small mixing bowl, combine the coconut milk (or cream) with lemon juice, salt, and red pepper flakes. Stir this mixture well until the lemon juice and salt are fully dissolved, creating a vibrant, tangy dressing with a spicy kick. Taste and adjust the seasoning to your liking. Pour the coconut milk mixture evenly over the peeled eggplant, ensuring every piece is coated with the luscious sauce. Finally, sprinkle the finely chopped green onions generously on top to add a fresh, mild onion flavor. Gently stir everything together to combine all the flavors without breaking up the eggplant too much. Tip: For an extra smoky flavor, consider using a charcoal grill. Also, allow the eggplant to marinate in the coconut milk mixture for 10-15 minutes before serving to deepen the flavors.

Quick Info

Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Servings
4

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