Originally published in the Today’s Parent May/June 2020 issue. Photo by Erik Putz.
Grilled eggplant on coconut rice
By Chatelaine6
PREP TIME
10 min
TOTAL TIME
35 min
Makes
4 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)
Coconut rice
- 400-mL can coconut milk
- 1 1/2 cups basmati rice
Instructions
- In a medium sauce pan, combine coconut milk and 13/4 cups water and bring to a boil. Stir in rice, then reduce to low and simmer, covered, until liquid is absorbed, 12 to 15 min.
- Stir soy sauce with oil, curry powder, onion powder, garlic powder and allspice in a large shallow dish. Slice eggplants lengthwise into 1/4-in. slices and dip each slice into the marinade. Set aside.
- Heat barbecue to medium. Arrange eggplant slices on an oiled grill. Barbecue until eggplant slices are tender and grill marks form, 1 to 2 min per side.
- Meanwhile, pour remaining marinade into a small saucepan set over medium-high. Stir in honey, thyme and lime juice. Boil, stirring, for 1 min.
- Stir cilantro into coconut rice. Serve eggplant slices over scoop of rice. Top with sauce, cilantro and lime, if desired.
Nutrition (per serving)
- Calories
- 634,
- Protein
- 10 g,
- Carbohydrates
- 83 g,
- Fat
- 32 g,
- Fibre
- 6 g,
- Sodium
- 767 mg.
