Grilled eggplant with coconut milk

Story behind the dish

Imagine the smoky aroma wafting through your backyard as eggplants sizzle over open flames, their skins blistering and darkening to perfection. This vibrant dish captures the essence of summer grilling, blending the earthy richness of eggplant with the creamy tang of coconut milk and a hint of spice. Every bite offers a delightful contrast—smoky, tender eggplant paired with a luscious, spicy coconut sauce that’s sure to brighten your day.

This recipe is a celebration of simple ingredients transformed into something truly special. It’s perfect for warm evenings when grilling outside, yet easy enough to prepare indoors if you want that same smoky flavor without the fire. Whether served as a main or a side, grilled eggplant with coconut milk delivers a comforting, colorful experience that’s both nourishing and full of soul.

Ingredients

• 6 eggplants (about 2 lbs / 32 oz)
• 1 can coconut milk (13.5 oz / 400 ml)
• 1 tablespoon lemon juice (about ½ lemon)
• 1 teaspoon salt
• Red pepper flakes, to taste
• 4 stalks green onions, sliced into small pieces

Step-by-step

1. Prick each eggplant all over with a fork, ensuring the skin is pierced in multiple spots. This prevents the eggplants from bursting during grilling as the natural water inside heats up.
2. Grill the eggplants over medium-high heat, turning frequently to achieve an even char. Continue until the skins are dark brown or even black, and the eggplants feel soft to the touch.
3. Once grilled, soak the eggplants in a bowl of water to cool them down quickly. When cool enough to handle, peel off the charred skins. You can cut the eggplants into small, bite-sized pieces if desired.
4. In a small bowl, combine the coconut milk, lemon juice, salt, and red pepper flakes. Stir until the lemon and salt are fully dissolved. Taste the mixture and adjust the lemon, salt, or red pepper flakes to suit your spice and tang preferences.
5. Pour the coconut mixture over the peeled eggplants. Sprinkle sliced green onions on top. Gently stir to combine all the flavors, or serve the sauce over the eggplants separately.

Chef’s tips & serving ideas

• For extra smoky flavor, add a splash of smoked paprika or a dash of liquid smoke to the coconut sauce.
• Serve this dish warm or at room temperature, paired with steamed rice or flatbread for a complete meal.

Closing thoughts

Elegant in its simplicity, this dish captures the essence of summer with smoky grilled eggplants bathed in a cooling, spicy coconut milk. It’s a vibrant, soothing delight that invites you to savor each bite as you enjoy the company of friends and family around the grill. With its rich flavors and easy preparation, it’s sure to become a favorite in your culinary rotation—bright, comforting, and wonderfully flavorful.