Grilled eggplant on coconut rice

Name: Grilled eggplant on coconut rice
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Ingredients: 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); 400-mL can coconut milk; 1 1/2 cups basmati rice

Prep Time10 mins
Total Time35 mins
Makes4 servings

Photo: Erik Putz

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

Ingredients

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.