Coconut Ginger Rice with Grilled Aubergines

11 ingredients

55 minutes

360 kcal

This dish is a flavorful combination of aromatic coconut ginger rice served with perfectly grilled aubergines, cherry tomatoes, and a hint of mint leaves. The subtle spiciness from ginger and red chili complements the creamy coconut milk and lemongrass infusion, creating a harmonious balance of flavors and textures.

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.

4. Assembling Dish

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.

6. Final tip

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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