Grilled Eggplant in Lemon-Coconut Cream
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 eggplants (12 oz to 1 lb each)2 Tbsp olive oil1 tsp grated lemon zest2 Tbsp freshly squeezed lemon juice6 scallions, white and light-green parts, chopped1 to 3 vine-riped tomatoes, diced1 or 2 jalapeno chiles1 (13.5) oz can of high quality coconut milkSaltFreshly ground black pepper
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.
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.
Nutritional Info 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
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