התמונה להמחשה בלבדGrilled aubergine with coconut milk
Direct high heat builds surface colour while the controlled cooking time protects the interior texture. A traditional Asian-inspired dish offering a rich interpretation of roasted vegetables with a deep smoky aroma, enveloped in a velvety sauce of thick coconut milk and subtle hints of spice.
- Prep
- 5 min
- Servings
- 4
- Difficulty
- Easy
Instructions
- 1Begin by preparing the aubergines for grilling by pricking them all over with a fork. This is so it won’t burst during the grilling process as the natural water in it heats up.
- 2Grill the aubergines, turning them over frequently to ensure even cooking. Grill until the skins are dark brown, even black and the aubergine is soft when you touch it.
- 3Soak the grilled aubergine in a bowl of water to cool it down. Peel the skin off the aubergine. Put the whole aubergines into a shallow dish (my mom actually cuts the aubergine into small, bite-sized pieces).
Nutrition
- Calories
- 148
- Protein
- 10.8g
- Carbs
- 7g
Chef tips
To ensure the aubergine absorbs the coconut flavours perfectly, prick it lightly with a fork before roasting and ensure the flesh is very soft before combining it with the rich cream. To elevate the dish, sprinkle with toasted sesame seeds or crushed peanuts for extra crunch, and serve with plain white rice to soak up the lovely coconut sauce.
Culinary reasoning
Direct high heat builds surface colour while the controlled cooking time protects the interior texture. A traditional Asian-inspired dish offering a rich interpretation of roasted vegetables with a deep smoky aroma, enveloped in a velvety sauce of thick coconut milk and subtle hints of spice.