Dairy-Free Terong Bakar (Grilled Eggplant)

Elevate your plant-based cooking with this irresistible Dairy-Free Terong Bakar (Grilled Eggplant) recipe, a smoky and savory Indonesian-inspired dish that's as satisfying as it is wholesome. Perfectly charred eggplants, brushed with coconut oil and seasoned with salt and pepper, are grilled to tender perfection and topped with a tangy-sweet sauce made from sweet soy sauce (kecap manis), fresh lime juice, minced garlic, and an optional kick of red chili. Finished with a sprinkle of fresh cilantro, this vibrant side dish is completely dairy-free and brimming with bold, authentic flavors. Whether served as an appetizer, a side, or paired with steamed rice for a hearty vegan meal, this recipe is a true crowd-pleaser. Plus, it's quick to prepare, taking just 30 minutes from start to finish, making it ideal for a busy weeknight or a weekend barbecue. Try it now and let the smoky, saucy magic of Terong Bakar transport your taste buds!

Nutriscore Rating: 71/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

Ingredients

• 2 whole Eggplants (medium-sized)
• 2 tablespoons Coconut oil
• 3 cloves Garlic cloves (minced)
• 3 tablespoons Sweet soy sauce (kecap manis)
• 2 tablespoons Lime juice
• 1 whole Red chili (finely chopped, optional for heat)
• 2 whole Shallots (thinly sliced)
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Fresh cilantro (for garnish)

Directions

Step 1

Preheat your grill or grill pan over medium heat.

Step 2

Wash the eggplants thoroughly. Slice them lengthwise into halves and score the flesh in a crosshatch pattern, being careful not to cut through the skin.

Step 3

Brush the flesh side of the eggplants with 1 tablespoon of coconut oil and sprinkle with salt and pepper.

Step 4

Place the eggplants flesh-side down on the preheated grill. Cook for 8-10 minutes, or until the flesh is tender and has visible grill marks.

Step 5

Flip the eggplants skin-side down and grill for another 5-7 minutes. This allows the skin to become soft while the flesh becomes smoky and flavorful.

Step 6

While the eggplants are grilling, prepare the sauce. In a small bowl, mix together the remaining 1 tablespoon of coconut oil, minced garlic, sweet soy sauce, lime juice, chopped red chili (if using), and sliced shallots.

Step 7

Once the eggplants are cooked, remove them from the grill and place them on a serving plate.

Step 8

Spoon the sauce generously over the grilled eggplants, spreading it evenly across the surface.

Step 9

Garnish with freshly chopped cilantro before serving.

Step 10

Serve warm as a side dish or with steamed rice for a hearty meal.

Nutrition Facts

Serving size	(818.1g)

Amount per serving	% Daily Value*
Calories	589.1

Total Fat 29.2g	0%
Saturated Fat 23.3g	0%
Polyunsaturated Fat 0.5g
Cholesterol 0mg	0%
Sodium 3510.3mg	0%
Total Carbohydrate 82.1g	0%
Dietary Fiber 20.9g	0%
Total Sugars 49.7g
Protein 10.7g	0%

Vitamin D 0IU	0%
Calcium 129.9mg	0%
Iron 3.3mg	0%
Potassium 1838.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.5%

Protein: 6.8%

Carbs: 51.8%