Grilled Eggplant in Coconut Milk
Charred eggplant has a smoky sweetness that pairs beautifully with cool, creamy coconut milk. A squeeze of citrus, a pinch of salt and some chili give this simple Filipino side dish a lively finish. It is served at room temperature, which makes it good for warm days.
About Grilled Eggplant in Coconut Milk
This Filipino-style eggplant salad pairs charred eggplant with cool, creamy coconut milk, citrus, salt and chili. The grilled eggplant turns smoky and silky, while the coconut milk adds richness and a hint of sweetness. It is usually served at room temperature as a side with grilled or fried fish and rice.
Eggplant roasted over coals is a classic of Filipino home cooking and the starting point for dishes like tortang talong and ensaladang talong. Dressing it with coconut milk rather than vinegar makes a gentler, creamier version that suits spicy or salty main dishes.
Ingredient notes
- Long Asian eggplant: char it whole so the flesh steams inside the skin.
- Coconut milk: use full-fat for a creamy, smooth dressing.
- Calamansi or lemon juice: brightens the richness of the coconut.
- Chili and green onions: add heat and freshness.
Tips for the best Grilled Eggplant in Coconut Milk
- Prick the eggplants before grilling. This lets steam escape so they do not burst.
- Char the skin completely. The blackened skin is what gives the flesh its smoky flavor.
- Cool the eggplant in water. It stops the cooking and makes peeling easier.
- Dress just before serving. The eggplant releases water, so an early dressing turns thin.
- Taste and adjust. Balance the salt, citrus and chili to your liking.
What to serve with Grilled Eggplant in Coconut Milk
Serve with grilled or fried fish, grilled pork or chicken, and steamed rice. It is a cooling side for spicy dishes such as Bicol Express.
Variations and substitutions
- Spicier: add sliced siling labuyo.
- Tomato and onion: fold in diced tomato and red onion, as in Ensaladang Talong.
- Garlic: add a little grated garlic.
- Dairy-free cream: use coconut cream for a thicker dressing.
Storing and reheating
Best the same day. Refrigerated, it keeps for a day, but the coconut milk may thicken, so stir in a spoonful of water before serving.
Frequently asked questions
Can I make it without a grill?
Yes. Char the eggplant directly over a gas flame or under a hot broiler, turning every few minutes.
Can I use canned coconut milk?
Yes. Shake the can and use the cream as well as the liquid.
Is this dish served hot or cold?
It is served at room temperature or slightly chilled.
Why is my dressing watery?
The eggplant released liquid. Squeeze the peeled flesh lightly before dressing.
