Grilled Eggplant in Lolo

Grilled Eggplant in Lolo Recipe - Vegetarian Food from Fiji

Region / culture: Fiji | Preparation time: 10 minutes | Cooking time: 20 minutes | Servings: 4 |

Vegetarian diet

Introduction

Grilled Eggplant in Lolo is a delicious and flavorful dish that originates from the Pacific Islands. This dish combines the smoky flavor of grilled eggplant with the creamy and tangy coconut cream sauce known as lolo. It is a perfect dish for vegetarians and those looking for a healthy and satisfying meal.

History

The recipe for Grilled Eggplant in Lolo has been passed down through generations in the Pacific Islands. Eggplant is a popular vegetable in the region, and coconut cream is a staple ingredient in many dishes. The combination of these two ingredients creates a unique and delicious dish that is loved by many.

Ingredients

4 eggplants
1 tsp salt
2 tbsp lemon juice
1 cup coconut cream
1 tbsp chopped onion
1 tbsp chopped tomato
chopped chillies to taste

How to prepare

Preheat the griddle on the stove.
Place the eggplant on the griddle.
Once cooked, remove the eggplant from the griddle.
Peel off the skin or leave it as is.
Using a fork, shred the eggplant into thin strips.
In a mixing bowl, combine salt, lemon juice, coconut cream, onion, tomato, and chili.
Pour the mixture over the eggplant.

Variations

Add grilled tofu or chicken for added protein.
Use different vegetables such as bell peppers or zucchini.
Experiment with different herbs and spices for added flavor.

Cooking Tips & Tricks

Make sure to cook the eggplant until it is tender but not mushy.

- You can adjust the amount of chili to suit your taste preferences.

- Feel free to add other vegetables or protein to make this dish more filling.

Serving Suggestions

Grilled Eggplant in Lolo can be served as a main dish with rice or bread on the side. It can also be served as a side dish to complement a larger meal.

Cooking Techniques

Grilling the eggplant adds a smoky flavor to the dish and helps to soften the vegetable.

Ingredient Substitutions

If you don't have coconut cream, you can use coconut milk as a substitute. You can also use Greek yogurt or sour cream for a different flavor.

Make Ahead Tips

You can prepare the coconut cream sauce ahead of time and store it in the refrigerator until ready to use. The eggplant can also be grilled in advance and reheated before serving.

Presentation Ideas

Serve Grilled Eggplant in Lolo in a decorative bowl or on a platter garnished with fresh herbs or chili slices.

Pairing Recommendations

This dish pairs well with steamed rice, naan bread, or a side salad. It also goes well with grilled meats or seafood.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stove until heated through.

Nutrition Information

Calories per serving

Each serving of Grilled Eggplant in Lolo contains approximately 250 calories.

Carbohydrates

Each serving of Grilled Eggplant in Lolo contains approximately 15 grams of carbohydrates.

Fats

Each serving of Grilled Eggplant in Lolo contains approximately 20 grams of fats.

Proteins

Each serving of Grilled Eggplant in Lolo contains approximately 5 grams of proteins.

Vitamins and minerals

Grilled Eggplant in Lolo is a good source of vitamins A and C, as well as potassium and fiber.

Alergens

This recipe contains coconut, which may be an allergen for some individuals.

Summary

Grilled Eggplant in Lolo is a nutritious and delicious dish that is rich in fats, carbohydrates, and proteins. It is also a good source of vitamins and minerals.

Summary

Grilled Eggplant in Lolo is a delicious and nutritious dish that is easy to make and full of flavor. It is a great option for vegetarians and those looking for a healthy and satisfying meal. Enjoy this dish with rice or bread for a complete and satisfying meal.

How did I get this recipe?

I can still remember the exact moment I stumbled upon this recipe for Grilled Eggplant in Lolo. It was a warm summer day, much like today, and I was visiting my friend Maria at her home in the countryside. Maria was known for her incredible cooking skills and always had a new recipe up her sleeve to share with me.

As I walked into her kitchen, I was immediately hit with the savory aroma of grilled vegetables. I asked Maria what she was cooking, and she simply replied, "Grilled Eggplant in Lolo." Intrigued, I watched as she expertly sliced the eggplant and seasoned it with a blend of spices that I had never seen before.

I asked Maria where she had learned to make this dish, and she chuckled as she told me the story. She explained that she had learned the recipe from her grandmother, who had passed it down through generations in their family. Maria's grandmother had grown up in a small village in Greece, where eggplant was a staple ingredient in many dishes.

Maria continued to grill the eggplant, turning it over until it was perfectly charred and tender. She then drizzled it with a mixture of olive oil, lemon juice, and fresh herbs, giving it a burst of flavor that was absolutely divine.

After taking a bite of the grilled eggplant, I knew that I had to learn how to make this dish myself. Maria graciously shared the recipe with me, explaining each step in detail and emphasizing the importance of using fresh, high-quality ingredients.

I returned home with a newfound excitement to recreate the Grilled Eggplant in Lolo recipe. I gathered all the necessary ingredients, including a plump eggplant, fragrant herbs, and a bottle of extra virgin olive oil.

As I sliced the eggplant and seasoned it with the special blend of spices, I felt a sense of connection to Maria's grandmother and the generations of women who had passed down this recipe. I carefully grilled the eggplant, turning it over until it was perfectly charred and tender, just like Maria had shown me.

Once the eggplant was ready, I drizzled it with the olive oil and lemon juice mixture, sprinkling it with fresh herbs from my garden. The aroma that filled my kitchen was intoxicating, bringing back memories of that warm summer day at Maria's house.

I took a bite of the grilled eggplant and was immediately transported back to that moment. The flavors were bold and vibrant, with a perfect balance of smokiness from the grill and acidity from the lemon juice. I knew that I had truly mastered the recipe for Grilled Eggplant in Lolo.

Over the years, I have continued to make this dish for my family and friends, sharing the story of how I learned the recipe and the memories it holds for me. Each time I take a bite of the grilled eggplant, I am reminded of the special bond that food creates between people and the joy of passing down recipes through generations.

As I sit here, savoring a plate of Grilled Eggplant in Lolo, I am filled with gratitude for the culinary journey that has brought me to this moment. Cooking has always been a passion of mine, but this recipe holds a special place in my heart as a reminder of the power of tradition and the joy of sharing food with loved ones.