Grilled eggplant with coconut milk
An easy Filipino vegetarian built around egg plants, coconut milk and lemon juice — roughly 65 minutes start to finish, and rated medium to make. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 9 steps.
You'll mainly reach for grill / broiler. At medium difficulty across 9 steps, it's manageable with a little attention. As written, every ingredient resolved to a plant source.
What you'll need
Pantry staples (you likely have these)
Diet: vegan — no meat, fish, dairy, egg or honey, based on every ingredient listed below.
Contains: none of the major allergens we track from the ingredients listed.
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- . Prepare the eggplants for grilling by pricking them all over with a fork. This is so it won’t burst during the grilling process as the natural water in it heats up.
- Grill the eggplants, turning them over frequently to ensure even cooking. Grill until the skins are dark brown, even black and the eggplant is soft when you touch it.
- Soak the grilled eggplant in a bowl of water to cool it down. Peel the skin off the eggplant. Place the whole eggplants in a shallow dish (my mom actually cuts the eggplant into small, bite-sized pieces).
- In a small mixing bowl, mix together the coconut milk or cream, lemon powder, salt and hot pepper.
- Mix until the lemon powder and salt dissolve.
- Taste, then adjust the amount of lemon powder, salt and hot pepper to your liking.
- Pour the mixture over the eggplant.
- Sprinkle the green onions over the eggplant and coconut milk.
- Stir gently to combine.
You'll use: Grill / broiler
Watch how it's made
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Ingredient substitutions
- Milk
- any unsweetened plant milk · ½ cup evaporated milk + ½ cup water
- Lemon
- lime · 1 tbsp white wine vinegar per lemon
What to serve with Grilled eggplant with coconut milk
- Beef Mechado Beef
- Bistek Beef
- Beef Caldereta Beef
- Beef Asado Beef
Tips & common questions
How long does Grilled eggplant with coconut milk take to make?
About 65 minutes from start to finish — an estimate based on the 9 steps and 6 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of milk?
Try any unsweetened plant milk. See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
Is Grilled eggplant with coconut milk vegan?
Every ingredient listed on this page resolved to a plant or mineral source in our ingredient ontology — no meat, fish, shellfish, dairy, egg or honey. Labels can still differ by brand, so check packaged items.
Related recipes
Structured source recipe — not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Recipe data for Grilled eggplant with coconut milk via TheMealDB (open database). ▶ Video. Original source. Consomee adds the scaler, ingredient tools, timing and structure — how we source recipes.