Grilled Eggplant in Lemon-Coconut Cream

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Democracy Dies successful Darkness

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And present for thing wholly different: a crockery inspired by Tahitians' usage of coconut pick successful each sorts of savory recipes. The pick is not the canned, sweetened worldly of pina coladas, but the thick, achromatic substance that forms astatine the apical of good-quality brands of canned coconut milk.

In this recipe, the no-cook condiment comes unneurotic portion the eggplant is grilling. And though it's called a cream, the condiment is light. The crockery is amazingly filling arsenic a main course, but you could halve the quantity and service it arsenic a broadside crockery for food oregon chickenhearted that goes connected the grill arsenic well.

Serve with steamed rice.

From "The Best Barbecue connected Earth," by Rick Browne (Ten Speed Press, 2008).

Ingredients

4 mean eggplants (12 ounces to 1 lb each)
2 tablespoons olive oil
1 ample lemon
6 scallions
2 to 3 Roma oregon vine-ripened tomatoes
1 jalapeño pepper
1 13.5-ounce tin good-quality canned coconut beverage (see headnote)
Salt
Freshly crushed achromatic pepper

Nutritional Facts

Per serving (eggplant and sauce)

Calories
249
Fat
17 g
Saturated Fat
9 g
Carbohydrates
26 g
Sodium
89 mg
Protein
5 g
Fiber
14 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From "The Best Barbecue connected Earth," by Rick Browne (Ten Speed Press, 2008).

Tested by Bonnie S. Benwick.

Published March 12, 2026