SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 111.0
  • Total Fat: 5.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 17.2 mg
  • Total Carbs: 15.6 g
  • Dietary Fiber: 5.3 g
  • Protein: 2.9 g

View full nutritional breakdown of Grilled Eggplant in Lemon-Coconut Cream calories by ingredient
Report Inappropriate Recipe

Grilled Eggplant in Lemon-Coconut Cream

Submitted by: MLH71_2000
Grilled Eggplant in Lemon-Coconut Cream

Introduction

I found this recipe in the food section of the newspaper recently. It's one of my new favorites. It is supposed to be inspired by Tahiti. We serve the eggplant over couscous cooked in vegetable broth. Even my kids like it! I found this recipe in the food section of the newspaper recently. It's one of my new favorites. It is supposed to be inspired by Tahiti. We serve the eggplant over couscous cooked in vegetable broth. Even my kids like it!
Number of Servings: 4

Ingredients

    4 eggplants (12 oz to 1 lb each)
    2 Tbsp olive oil
    1 tsp grated lemon zest
    2 Tbsp freshly squeezed lemon juice
    6 scallions, white and light-green parts, chopped
    1 to 3 vine-riped tomatoes, diced
    1 or 2 jalapeno chiles
    1 (13.5) oz can of high quality coconut milk
    Salt
    Freshly ground black pepper

Directions

Preheat gas grill to 375 degrees. Lightly coat grill rack with nonstick cooking spray.

Line two baking sheets with foil. Cut off tops, bottoms and 1/2 inch of curved sides of eggplants. Stand each eggplant on one flat end and cut vertically into 1/4-inch-thick slices. Lay slices on a baking sheet and brush lightly with oil on both sides. Transfer half the slices to grill rack. Grill for about 4 minutes, until they begin to char. Turn and grill for 4 minutes, then transfer to the second baking dish and cover loosely to keep warm. Repeat with remaining slices.

Meanwhile, in a bowl, combine lemon zest, lemon juice, scallions, tomatoes and jalapenos. Open coconut milk and spoon a few tablespoons of the thick cream at the top, plus 1/2 cup of the thinner milk below, into vegetable mixture. Mix well, then season with salt and pepper to taste. Transfer eggplant to a serving dish and spoon sauce over top.

Number of Servings: 4

Recipe submitted by SparkPeople user MLH71_2000.






Great Stories from around the Web


Rate This Recipe