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Grilled eggplant with coconut milk

Grilled eggplant with coconut milk
DinnerFilipino⏱ 45 minServes 4EasyGluten-freeEgg-freeVegetarianNut-free
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes

Ingredients

  • 6 Egg Plants
  • 1 can Coconut Milk
  • 1 tbsp Lemon Juice
  • 1 tsp Salt
  • Red Pepper Flakes, to taste
  • 4 sticks Onions

Method

  1. . Prepare the eggplants for grilling by pricking them all over with a fork. This is so it won’t burst during the grilling process as the natural water in it heats up.
  2. Grill the eggplants, turning them over frequently to ensure even cooking. Grill until the skins are dark brown, even black and the eggplant is soft when you touch it.
  3. Soak the grilled eggplant in a bowl of water to cool it down. Peel the skin off the eggplant. Place the whole eggplants in a shallow dish (my mom actually cuts the eggplant into small, bite-sized pieces).
  4. In a small mixing bowl, mix together the coconut milk or cream, lemon powder, salt and hot pepper. Mix until the lemon powder and salt dissolve. Taste, then adjust the amount of lemon powder, salt and hot pepper to your liking. Pour the mixture over the eggplant. Sprinkle the green onions over the eggplant and coconut milk. Stir gently to combine.

Video

Video by Its Jhen PH, hosted on YouTube. The video may show different brands or ingredients – follow the gluten-free ingredient list on this page.

Recipe source: TheMealDB · TheMealDB API terms of use
Photo: Grilled eggplant with coconut milk by TheMealDB contributors (TheMealDB API terms) · source