Grilled eggplant on coconut rice

6

PREP TIME

10 min

TOTAL TIME

35 min

Makes

4 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.


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.

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