Grilled eggplant on coconut rice

  • Prep Time10 mins
  • Total Time35 mins
  • Makes4 servings
Grilled eggplant on coconut rice

Photo: Erik Putz

Make eggplant the star of your next weeknight dinner with this tasty grilled recipe with creamy and fragrant coconut rice.


  • 5 tbsp low-sodium soy sauce

  • 3 tbsp canola oil

  • 1 tsp mild curry powder

  • 1 tsp onion powder

  • 1/2 tsp garlic powder

  • 1/4 tsp ground allspice

  • 4 baby eggplants, (about 650 g each)

  • 2 tbsp honey

  • 1 tbsp fresh thyme

  • 2 tsp lime juice, remaining lime cut into wedges

  • 1/2 cup chopped cilantro, (optional)

Nutrition (per serving)

Protein 10g, Carbohydrates 83g, Fat 32g, Fibre 6g, Sodium 767mg.

Originally published in the Today’s Parent May/June 2020 issue. Photo by Erik Putz.