Ginataang Inihaw na Talong (Grilled Eggplant with Coconut Milk)
Make this easy, savory vegetarian dish that is a favorite of almost all Filipinos because of the perfect balance of grilled Eggplants and creamy coconut milk!
Servings: -3 servings
Calories: 917kcal
Ingredients
- 4 medium eggplants
- 5 tomatoes chopped
- 1 small white onion chopped
- 1 red bell pepper julienned
- 1 tablespoon leeks or green onions
- 1 ½ cups coconut cream
- Chili peppers optional
- ½ tablespoon salt
- ¼ teaspoon pepper
Instructions
Grill the Eggplants
- Wash all ingredients and preheat grill pan to 250°F (120°C).
- Prick eggplants on all sides to prevent them from bursting during grilling.
- Place eggplants on the grill and turn frequently to cook evenly.
- Grill until skins are dark brown or black and the flesh is soft to the touch.
- Allow grilled eggplants to cool, then peel off the skins.
- Tip: If the flesh is green and tender, it’s perfectly grilled.
- Slice each eggplant into four parts and place them in a large mixing bowl.
Assemble the Dish
- Add tomatoes, onions, bell pepper, and leeks or green onions to the eggplant.
- Pour in coconut cream and gently mix until well combined.
- Add chili peppers if desired for spice.
- Season with salt and pepper to taste.
Serve
- Best served immediately while warm.
Notes
**Feel free to use charcoal in grilling the eggplants or boil the eggplants until it is cooked
Serving: 1gCalories: 917kcalCarbohydrates: 87gProtein: 19gFat: 65gSaturated Fat: 56gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 46mgPotassium: 3629mgFiber: 37gSugar: 45gVitamin A: 4667IUVitamin C: 148mgCalcium: 153mgIron: 7mg
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