Best 4 Bbq Eggplant With Coconut Milk Recipes

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**Eggplant, the star of the show, takes center stage in this culinary adventure. Grilled to perfection, its smoky flavor harmonizes beautifully with the creamy embrace of coconut milk. A symphony of spices, including cumin, coriander, and turmeric, dances on the palate, while fresh herbs like cilantro and mint add a refreshing touch. This dish promises a tantalizing journey for your taste buds, whether you relish it as a main course or a delectable side dish.

In this culinary expedition, we'll embark on three distinct yet equally enticing recipes. The first, a classic BBQ Eggplant with Coconut Milk, captures the essence of simplicity and flavor. The second, a Thai-Inspired BBQ Eggplant with Coconut Milk, adds a touch of exotic flair with the introduction of lemongrass, galangal, and kaffir lime leaves. And for those who crave a bit of heat, the Spicy BBQ Eggplant with Coconut Milk brings the fire with the addition of red chili peppers and cayenne pepper.

No matter your preference, these recipes guarantee a delightful culinary experience. So, prepare your taste buds for a delightful journey as we dive into the world of BBQ Eggplant with Coconut Milk.**

Check out the recipes below so you can choose the best recipe for yourself!

BBQ EGGPLANT WITH COCONUT MILK



BBQ Eggplant with Coconut Milk image

Eggplant is one of our tropical vegetable favorite. This dish is great with fried fish and rice.

Provided by Connie "Kiyu" Guerrero

Categories     Vegetables

Time 35m

Number Of Ingredients 7

4-6 medium eggplants
1/4 c green onions (chopped)
1 large lemon
2 pinch lemon zest, grated
1/2 can(s) coconut milk
1 Tbsp chopped dried red peppers
1/2 tsp salt and pepper

Steps:

  • 1. On a hot grill, place the eggplant until it's cooked, all sides. (Eggplants are cooked when they are soft and wrinkled) Peel and place in a deep platter. Sprinkle salt and pepper, add the coconut milk, squeeze the lemon juice onto the eggplants, add chopped onions and lemon zests.
  • 2. Using a tablespoon, scoop the coconut milk and spread over the eggplant to blend the mixture together. Sprinkle the chopped red peppers for garnish.

BRINJAL (EGGPLANT) IN COCONUT MILK



Brinjal (Eggplant) in Coconut Milk image

I learned This dish from my mother and I am eternally grateful for everything she taught me..actually I am a brinjal hater before and I never wanted to taste this ever in my life. Years passed and after my marriage I wanted to try this for my darling and I made it as per my umma's instructions. It was a hit dish and everyone loved it in my family. When I tasted it, I really loved the flavor and taste and wanted to share it here. The main highlight of this dish is mainly sour taste of tamarind. If you are looking for quick south Indian meal ideas, this could be one of the choices.

Provided by Aysha Shifna

Categories     Side Dish     Vegetables     Eggplant

Time 35m

Yield 6

Number Of Ingredients 14

2 large brinjal (eggplant), sliced
¼ teaspoon chile powder, or more to taste
⅛ teaspoon turmeric powder, or more to taste
1 tablespoon vegetable oil, or more as needed
salt to taste
1 cup coconut milk, or more to taste
2 tablespoons tamarind pulp, juice squeezed and reserved
1 ½ tablespoons chile powder
1 tablespoon coriander powder
½ teaspoon turmeric powder
2 tablespoons vegetable oil
1 teaspoon mustard seed
1 sprig fresh curry leaves
2 dried red chile peppers

Steps:

  • Season brinjal with 1/4 teaspoon chile powder, 1/8 teaspoon turmeric powder, and salt; set aside until flavors to set, 3 to 4 minutes.
  • Heat 1 tablespoon oil in a large skillet over medium heat; cook and stir brinjal until lightly browned and tender, about 10 minutes. Remove skillet from heat.
  • Combine coconut milk, reserved tamarind juice, 1 1/2 tablespoons chile powder, coriander powder, 1/2 teaspoon turmeric powder in a saucepan; heat over medium heat until flavors have combined, 5 to 10 minutes. Add cooked brinjal and mix well.
  • Heat 2 tablespoons vegetable oil in a separate skillet over medium heat; add mustard seed, curry leaves, and dried chile peppers. Cook and stir until fragrant and toasted, 2 to 3 minutes. Pour oil mixture over brinjal.

Nutrition Facts : Calories 210.5 calories, Carbohydrate 18.3 g, Fat 15.7 g, Fiber 9 g, Protein 3.6 g, SaturatedFat 8.3 g, Sodium 37 mg, Sugar 5.3 g

GRILLED EGGPLANT SALAD IN COCONUT MILK (FINADENE BIRENGHENAS)



Grilled Eggplant Salad in Coconut Milk (Finadene Birenghenas) image

Adapted from Leblon Finatinas para Guam [Guam Cookbook]. I have also enjoyed this recipe served HOT - while your grilling the eggplant just heat up the sauce for a different twist! Serve as main dish, or a side with rice. (Serve with Red Rice and Finadene for a real Guam fiesta experience.)

Provided by Mindelicious

Categories     Onions

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

6 -7 large thin eggplants (about 1.5 lbs/680g)
2 tablespoons oil, enough to coat eggplant
1/2 large onion, sliced thinly
1/2 cup coconut milk
1 lemon, juice of
salt, to taste
ground black pepper, to taste
1 -3 Thai peppers
scallion (to garnish)

Steps:

  • Pre-heat grill.
  • With a sharp knife, pierce skin of each eggplant in 4-5 places to prevent the eggplants from bursting while on the grill. Lightly coat each eggplant with olive oil.
  • Place eggplants over high heat to char, and cook until eggplant is completely soft, with no spongy areas (spongy = still not cooked through). Time will depend on the size of the vegetables. Remove from heat and allow to cool enough to handle.
  • Holding the stem end, remove peel by pulling downwards - peel should come away easily, leaving the vegetable flesh intact. Once eggplants are peeled, they can be refrigerated 3-4 days for later use.
  • Combine onions, coconut milk, lemon, salt, and peppers. Taste coconut milk mixture and correct for salt, if necessary - it sould be lemony and slightly sweet. Allow to sit for 30 minutes while you prepare eggplants.
  • Cut peeled eggplants crosswise into bite-size chunks. Add eggplants and gently combine to distribute flavors. Garnish with green onion rings.

Nutrition Facts : Calories 339.2, Fat 14.9, SaturatedFat 7, Sodium 35.6, Carbohydrate 52.9, Fiber 29.1, Sugar 22.7, Protein 9.5

EGGPLANT IN CURRY-COCONUT SAUCE



Eggplant In Curry-Coconut Sauce image

Provided by Tyler Florence

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 23

1/2 cup ghee, recipe follows
1 yellow onion, chopped
1 tablespoon curry powder, recipe follows
1 cup unsalted cashews, coarsely chopped
1/2 cup shredded coconut
2 cups unsweetened coconut milk
2 cups vegetable broth
8 baby eggplants
1 cinnamon stick
1 dried red chile
Salt
1/2 lemon, juiced
Mint leaves, for garnish
1 pound unsalted butter
2 tablespoons coriander seeds
1 tablespoon cumin seeds
1 teaspoon fennel seeds
1/2 teaspoon whole cloves
1/2 teaspoon mustard seeds
1 tablespoon cardamom seeds
1 tablespoon whole black peppercorns
2 dried red chiles, broken in pieces, seeds discarded
1 tablespoon turmeric

Steps:

  • Heat 1/4 cup of the ghee in a large pot over medium flame, add the onions and sprinkle with the curry powder. Cook and stir for a few minutes until the onions are soft. Add the cashews, shredded coconut, coconut milk, and vegetable broth. Bring up to a simmer and cook for 15 to 20 minutes. In the meantime, prepare the eggplant.
  • Cut the eggplant into chunks. Heat the remaining 1/4 cup of ghee in a deep skillet or Dutch oven and add the eggplant. Cook and stir until the eggplant gets charred and sticky.
  • Puree the coconut sauce with a handheld blender, until it's pretty smooth. Pour the sauce over the eggplant and toss in the cinnamon stick and chile. Season with salt, to taste, and simmer for 15 minutes until thick. Give a squeeze of lemon to brighten the flavor, garnish with mint leaves, and serve with steamed basmati rice and/or flat bread.
  • Put the butter in a heavy saucepan over moderate heat, swirl the pot around to ensure that it melts slowly and does not sizzle or brown. Increase the heat and bring the butter to a boil. When the surface is covered with foam, stir gently and reduce the heat to the lowest possible setting. Gently simmer, uncovered, and undisturbed for 45 minutes, until the milk solids in the bottom of the pan have turned golden brown and the butter on top is transparent. Strain the ghee through a sieve lined with several layers of cheesecloth. The ghee should be perfectly clear and smell nutty; pour into a glass jar and seal tightly.
  • Yield: 1 1/2 cups
  • Toast the whole spices (coriander, cumin, fennel, cloves, mustard, cardamom and peppercorns) and the chiles in a small dry skillet over medium-low heat, shaking the pan often to prevent them from burning. Toast for a couple of minutes until the spices smell fragrant. In a clean coffee grinder, grind the toasted spices together to a fine powder. Add the turmeric and give it another quick buzz to combine. Use the spice blend immediately, or store in a sealed jar for as long as 1 month.

Tips:

  • Choose the right eggplant: Look for small to medium-sized eggplants that are firm and have smooth, unblemished skin. Avoid eggplants that are large, soft, or have brown spots.
  • Prick the eggplant: Before cooking, use a fork to prick the eggplant all over. This will help the eggplant to cook evenly and prevent it from becoming mushy.
  • Season the eggplant: Before grilling, brush the eggplant with olive oil and season it with salt, pepper, and any other desired spices. This will help to enhance the flavor of the eggplant.
  • Grill the eggplant: Grill the eggplant over medium heat until it is tender and slightly charred. The cooking time will vary depending on the size and thickness of the eggplant.
  • Make the coconut milk sauce: While the eggplant is grilling, make the coconut milk sauce. Combine coconut milk, onion, garlic, ginger, lemongrass, chili peppers, and lime leaves in a saucepan. Bring to a simmer and cook for 10 minutes, or until the sauce has thickened.
  • Serve the eggplant: Once the eggplant is grilled and the coconut milk sauce is ready, serve the eggplant immediately. Top with the coconut milk sauce and garnish with cilantro.

Conclusion:

BBQ eggplant with coconut milk is a delicious and easy-to-make dish that is perfect for a summer cookout. The grilled eggplant is tender and smoky, and the coconut milk sauce is creamy and flavorful. This dish is sure to be a hit with your friends and family.

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