VegetarianFilipino

Grilled Eggplant With Coconut Milk

Name: Grilled Eggplant With Coconut Milk
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Filipino
Ingredients: 6 Egg Plants; 1 can Coconut Milk; 1 tbs Lemon Juice; 1 tsp Salt; To taste Red Pepper Flakes; 4 Sticks Onions

Grilled Eggplant With Coconut Milk is a classic Filipino vegetarian that holds a distinguished place in traditional cooking. Celebrated for its wholesome ingredients and time-honored preparation, this dish brings authentic regional character to the home kitchen.

Carefully prepared featuring Egg Plants, Coconut Milk, Lemon Juice, Red Pepper Flakes and Onions, the ingredients are simmered and seasoned to achieve a satisfying depth of flavor. The cooking process allows natural aromas to develop, ensuring each portion is both hearty and flavorful.

Serve hot alongside fresh bread, steamed grains, or a crisp seasonal salad for a well-rounded dining experience.

If you enjoy authentic Filipino cooking, be sure to also explore our recipe for Crispy Eggplant.

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Ingredients

Egg Plants6
Coconut Milk1 can
Lemon Juice1 tbs
Salt1 tsp
Red Pepper FlakesTo taste
Onions4 Sticks

Step-by-Step Instructions

14 steps

Interactive Cook Mode: Click any step or circle to check it off as you cook.

Step 1

Step 2

Prepare the eggplants for grilling by pricking them all over with a fork.

Step 3

This is so it won’t burst during the grilling process as the natural water in it heats up.

Step 4

Grill the eggplants, turning them over frequently to ensure even cooking.

Step 5

Grill until the skins are dark brown, even black and the eggplant is soft when you touch it.

Step 6

Soak the grilled eggplant in a bowl of water to cool it down.

Step 7

Peel the skin off the eggplant.

Step 8

Place the whole eggplants in a shallow dish (my mom actually cuts the eggplant into small, bite-sized pieces).

Step 9🥄 Mix

In a small mixing bowl, mix together the coconut milk or cream, lemon powder, salt and hot pepper.

Step 10🥄 Mix

Mix until the lemon powder and salt dissolve.

Step 11

Taste, then adjust the amount of lemon powder, salt and hot pepper to your liking.

Step 12

Pour the mixture over the eggplant.

Step 13✨ Serve

Sprinkle the green onions over the eggplant and coconut milk.

Step 14🥄 Mix

Stir gently to combine.

👨‍🍳 Chef's Culinary Notes

Cultural Heritage

Grilled Eggplant With Coconut Milk carries a rich culinary tradition rooted in regional home cooking. Developed over generations, the recipe highlights wholesome local ingredients prepared with time-honored kitchen techniques.

Dietary Substitutions

If you need to accommodate dietary restrictions, egg plants can be substituted with an equivalent volume of seasonal vegetables, legumes, or a protein alternative of your preference.

Chef Technique Tips

Season in stages rather than all at once at the end. Salting components as they cook draws out excess moisture, intensifies natural sugars, and builds harmonious depth of flavor throughout the dish.

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