Curry
•Smoky Turmeric Grilled Eggplant in Golden Coconut Sauce
Total Time
35 min
Servings
4 people
Level
easy
Rating
(1)
Smoky Turmeric Grilled Eggplant in Golden Coconut Sauce
This vibrant dish features tender, charred eggplant steaks bathing in a rich, yellow coconut curry sauce. Infused with turmeric and ginger, it offers a perfect balance of smoky depth and creamy, aromatic sweetness.
Ingredients
2 large globe eggplants, sliced into 1-inch rounds
3 tbsp vegetable oil, divided
1 can (13.5 oz) full-fat coconut milk
2 cloves garlic, minced
1 tsp fresh ginger, grated
1 tsp ground turmeric
1/2 tsp ground cumin
1/4 tsp red chili flakes
1 tbsp soy sauce (or tamari for gluten-free)
1 tbsp lime juice
Fresh cilantro, chopped (for garnish)
Salt and black pepper to taste
Instructions
- 1
Preheat your grill or a grill pan over medium-high heat.
- 2
Brush the eggplant slices on both sides with 2 tablespoons of oil and season generously with salt and pepper.
- 3
Grill the eggplant for 4-5 minutes per side until tender and distinct grill marks appear. Remove from the grill and set aside.
- 4
In a large skillet, heat the remaining 1 tablespoon of oil over medium heat. Add the minced garlic, ginger, turmeric, cumin, and chili flakes. Sauté for 1 minute until fragrant.
- 5
Pour in the coconut milk and soy sauce. Bring to a gentle simmer and cook for 5 minutes until the sauce slightly thickens.
- 6
Nestle the grilled eggplant slices into the sauce and simmer for another 2-3 minutes to let the flavors meld.
- 7
Stir in the lime juice and remove from heat. Garnish with fresh cilantro and serve warm over rice.
