Name: Smoky Grilled Eggplant with Coconut Milk Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 2 large globe eggplants, sliced into 1/2-inch thick rounds; 2 tablespoons vegetable oil; 1 cup unsweetened coconut milk; 2 cloves garlic, minced; 1 small shallot, thinly sliced; 1 tablespoon soy sauce; 1 tablespoon fresh lime juice; 1 teaspoon brown sugar; 1/4 cup fresh cilantro, chopped; 1 red bird's eye chili, thinly sliced

This smoky grilled eggplant with coconut milk is ready in 30 minutes and offers a rich, creamy, and healthy vegan side dish. Infused with garlic, shallots, and a touch of lime juice, this recipe captures traditional Southeast Asian homestyle flavors. It pairs beautifully with warm jasmine rice or your favorite grilled mains.

Instructions

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Preheat your outdoor grill or indoor grill pan to medium-high heat. Brush both sides of the eggplant slices generously with vegetable oil and season lightly with salt.

Place the eggplant slices on the hot grill grates. Cook for 5 to 6 minutes per side, or until deep grill marks appear and the eggplant is tender and smoky.

While the eggplant is cooking, heat a small saucepan over medium heat. Add a splash of oil and sauté the minced garlic and sliced shallots for 2 to 3 minutes until soft and fragrant.

Pour the coconut milk into the saucepan, then stir in the soy sauce and brown sugar. Bring to a gentle simmer and let the sauce cook for 4 to 5 minutes until it thickens slightly.

Remove the sauce from the heat and stir in the fresh lime juice. Arrange the grilled eggplant slices on a serving platter and pour the warm coconut sauce over them.

Garnish the dish with chopped cilantro and sliced red chili for a vibrant finish, and serve immediately.