Grilled eggplant with coconut milk

Name: Grilled eggplant with coconut milk
Yield: 6
Cuisine: Filipina
Ingredients: 4 sticks Onion; 1 teaspoon Salt; 1 tablespoon Lemon Juice; 1 can Coconut Milk; Chilli Flakes; 6 Aubergine

Fácil

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 6 (estimated)

Nutrition facts

Protein12 %4 g
Carbs81 %27 g
Fat7 %1 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	115 kcal	25 kcal
Protein	4 g	0.9 g
Carbs	27 g	5.8 g
Fat	1 g	0.2 g

One serving is about 462 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty13/100
Recipe completeness45/100
Nutrition reliability: Low

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Cuisine: Filipino

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Vegetarian - Filipino

Ingredients

4 sticks Onion
1 teaspoon Salt
1 tablespoon Lemon Juice
1 can Coconut Milk
Chilli Flakes (To taste)
6 Aubergine

Instructions

. 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.
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.
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).
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.