Grilled Eggplant with Vinegar and Coconut Milk is a wonderful side dish beside your meat or fish dish during meal times. It is sour with a taste of creamy coconut flavor. In the Philippines, we call this dish Kinilaw na Talong.
Recipe Ingredients:
- Japanese or Chinese eggplants
- Coconut milk
- White vinegar
- Lemon juice
- Onion
- Ginger
- Tomato
- Salt to taste
How to Make Grilled Eggplant with Vinegar and Coconut Milk:
- Preheat convection oven to 375 degrees F.
- Using a knife, pierced each eggplant around 4-5 times. Place eggplant on a baking tray and bake for 20-25 minutes at 375 degrees F.
- Let the eggplant cool down, then remove the skin and put it into a large dish. Remove the head after removing the skin.
- Cut eggplants 2 inches in length. Shred the eggplant using 2 forks, then lightly mush it with a fork. Be careful not overly mushed the eggplants.
- Add the coconut milk, vinegar, lemon juice, onion, ginger, and tomato.
- Season with salt to taste.
- Enjoy.
What Kind of Eggplant to Buy?
For this recipe, I recommend buying Japanese or Chinese eggplants. They are long and slender in shape. If you use the round and fat eggplants, cooking time will be different.
Testing the Eggplant:
You want to make sure the eggplant is not overcooked otherwise it will get too mushy. Test the eggplant using a fork, lightly press the eggplant. It should still feel firm but not too soft when you press it. I usually bake mine for around 20 minutes in the convection oven.
Tips:
Remove the head of the eggplant after removing the skin. I use the head of the eggplant to have a good grip on it when removing the skin.
Be careful how much salt you add. I find the coconut milk makes the dish less salty than it really is. You could keep adding lots of salt and it would taste less salty.
Other Recipes You Might Also Like:
- Beef Ribs Sinigang with Lemon Juice
- Sautéed String Beans (Adobong Sitaw) with Bacon
- Sautéed Ampalaya (Bitter Melon) with Eggs
Grilled Eggplant in Vinegar and Coconut Milk
Ingredients
- 4 medium-size Japanese or Chinese eggplants
- ½ cup coconut milk
- 2 tablespoons white vinegar
- 1 tablespoon lemon juice
- 1 small-sized chopped onion
- 2- inch thumb size ginger – lightly pounded
- 1 medium chopped tomato
- ½ teaspoon salt or as needed
Instructions
- Preheat convection oven to 375 degrees F.
- Using a knife, pierced each eggplant around 4-5 times. Place eggplant on a baking tray and bake for 20-25 minutes at 375 degrees F.
- Let the eggplant cool down, then remove the skin and put it into a large dish. Remove the head after removing the skin.
- Cut eggplants 2 inches in length. Shred the eggplant using 2 forks, then lightly mush it with a fork. Be careful not overly mushed the eggplants.
- Add the coconut milk, vinegar, lemon juice, onion, ginger, and tomato.
- Season with salt to taste.
- Enjoy.
Notes
- I recommend buying Japanese or Chinese eggplants.
- Be careful how much salt you add. I find the coconut milk makes the dish less salty than it really is. You could keep adding lots of salt and it would taste less salty.
Nutrition