Bbq Eggplant With Coconut Milk Recipes

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

Ingredients

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

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 @conchik

Categories Vegetables

Number Of Ingredients 7

Ingredients

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

Steps:

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.
Using a tablespoon, scoop the coconut milk and spread over the eggplant to blend the mixture together. Sprinkle the chopped red peppers for garnish.

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

Ingredients

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

BARBECUED EGGPLANT CHINESE STYLE

Barbecued Eggplant Chinese Style image

Provided by Moira Hodgson

Categories appetizer, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 large or four baby eggplant
Coarse salt
2 tablespoons sesame seeds
4 tablespoons hoisin sauce
1 tablespoon soy sauce
1 teaspoon sugar
2 tablespoons dry sherry
1 tablespoon peanut or vegetable oil
1 scallion (white and green part, chopped)
1/4 cup chicken stock

Steps:

Slice the eggplant in pieces half an inch thick. If using large purple eggplant, sprinkle with salt and allow to drain for one hour. Pat dry with paper towels.
Using a wok or large frying pan, brown the sesame seeds over medium heat. Remove and set aside. In a small bowl combine the hoisin and soy sauces, sugar and sherry to make a seasoning sauce.
Steam the eggplant slices over high heat for five minutes. Remove from steamer and allow to cool. Place on a rack and broil for five minutes on each side. Transfer the eggplant to a preheated flat serving dish and arrange the slices in an overlapping pattern.
Place the wok or skillet over high heat for about one minute. Add the oil and heat until hot but not smoking. Add the scallions and stir-fry for a few seconds.
Re-stir the seasoning sauce and add it all at once to the wok; stir-fry for 30 seconds. Pour in the stock and stir another 15 seconds. Pour the sauce over the eggplant slices and sprinkle with sesame seeds. Serve immediately.

Nutrition Facts : @context http, Calories 127, UnsaturatedFat 6 grams, Carbohydrate 14 grams, Fat 7 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 502 milligrams, Sugar 7 grams, TransFat 0 grams

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