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grilled eggplant on plate with olive oil dressing
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5 from 1 vote

Grilled Eggplant with Coconut Sauce

Grilled eggplant is a healthy and simple side dish that makes dinner on a budget easy. Crispy on the outside with a soft and creamy interior, it's proof that a side dish can be the star of the show.
Course Appetizer, Side Dish
Cuisine Asian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 people

Ingredients

  • 4 large eggplants sliced
  • ¾ can coconut milk
  • 4 spring onions finely chopped
  • 1 green chili very finely chopped
  • 2 tomatoes finely chopped
  • 2 tbsp lemon juice
  • vegetable oil
  • kosher salt to taste

Instructions

  • Preheat the grill pan until it is very hot
  • Place the aubergine slices on the grill, brush with oil then grill on one side for 4-5 minutes
  • Turn the slices, brush with more oil and continue to cook for a further 4-5 minutes
  • Meanwhile, place the lemon juice, coconut milk, onions, tomatoes, chili and salt in a small mixing bowl and blend well
  • Cut the cooked eggplant slices into strips, place in a serving dish and pour the coconut milk mixture over the top. Serve immediately