4 Serves
35 Mins
Prick the eggplants all over with a fork to prevent them from bursting during the grilling process.
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Vitamin K
18 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
26 µg / 400 µgCalcium
20 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
32 mg / 420 mgPhosphorus
77 mg / 1,250 mgPotassium
312 mg / 4,700 mgSodium
298 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
4 µg / 55 µgFiber
3 g / 28 gSugar
5 g / 50 gSaturated Fat
13 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
4 gAlcohol
0 g
Grill the eggplants over medium-high heat, turning frequently until the skins are charred black and the flesh is completely soft.
Submerge the grilled eggplants in a bowl of cold water to cool, then peel away the charred skins and cut the flesh into bite-sized pieces.
In a small mixing bowl, whisk together the coconut milk, lemon pepper seasoning, salt, and hot chili powder until well combined.
Pour the coconut dressing over the prepared eggplant pieces, garnish with chopped green onions, and stir gently to combine before serving.
2
g24
g5
g
Korean