Coconut Ginger Rice with Grilled Aubergines
1 cup rice
1 large aubergines
1/2 cup cherry tomatoes
1 tbsp, minced ginger
1/2 cup coconut milk
1 stalk, bruised lemongrass
1/2 tsp turmeric
1 small, chopped red chili
2 tbsp, chopped mint leaves
2 tbsp, toasted cashews
1 tbsp coconut oil
Rinse 1 cup of rice and cook it with 1 3/4 cups of water until tender. Once cooked, fluff the rice with a fork and set aside.
Preheat the grill. Cut the aubergine into slices, brush with coconut oil, and grill for 3-4 minutes on each side until charred and tender. Set aside.
In a saucepan, heat some coconut oil and sauté minced ginger, chopped red chili, and turmeric until fragrant. Add coconut milk and bruised lemongrass, simmer for 5 minutes, then discard lemongrass.
In a serving plate, layer the cooked rice, grilled aubergines, and cherry tomatoes. Pour the coconut ginger sauce over the dish and garnish with chopped mint leaves and toasted cashews.
For added crunch and richness, you can sprinkle some toasted cashews and drizzle a bit of coconut oil over the finished dish. To enhance the taste, you can also marinate the aubergines in a mix of coconut milk and turmeric before grilling.
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360
55g
8g
12g
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