Nut-Free Terong Bakar (Grilled Eggplant)

Delight your taste buds with Nut-Free Terong Bakar, a grilled eggplant dish inspired by Indonesian cuisine and perfect for those seeking bold yet simple flavors. This recipe transforms tender, medium-sized eggplants into smoky, caramelized perfection by scoring their flesh to absorb a flavorful marinade made of soy sauce, sweet kecap manis, freshly squeezed lime juice, and minced garlic. The optional kick of chili flakes adds a touch of heat, while a sprinkle of chopped cilantro brings a burst of freshness. With no nuts in sight and gluten-free options available, this dish is ideal for diverse dietary needs. Serve it as a warm, savory side or pair it with steamed rice for a satisfying, plant-based entrée. Quick to prepare and ready in just under 35 minutes, Nut-Free Terong Bakar is your go-to recipe for a healthy, vibrant meal infused with Asian flair.

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 whole Eggplant (medium-sized, preferably Japanese or globe)
• 3 Garlic cloves (finely minced)
• 3 tablespoons Soy sauce (gluten-free if needed)
• 2 tablespoons Sweet soy sauce (kecap manis)
• 1 tablespoon Lime juice (freshly squeezed)
• 2 tablespoons Vegetable oil (such as sunflower or canola)
• 0.5 teaspoon Chili flakes (optional, for spice)
• 0.5 teaspoon Salt
• 2 tablespoons Cilantro leaves (chopped, for garnish)

Directions

Step 1

Rinse and dry the eggplants. Cut them in half lengthwise, leaving the stems intact for easy handling.

Step 2

Score the flesh of each eggplant half in a crisscross pattern, being careful not to cut through the skin. This helps the marinade absorb better.

Step 3

In a small bowl, mix together the minced garlic, soy sauce, sweet soy sauce, lime juice, vegetable oil, chili flakes (if using), and salt. Stir well to combine.

Step 4

Brush the marinade generously over the cut sides of the eggplants, ensuring it reaches the scored crevices. Let the eggplants sit for 10 minutes to absorb the flavors.

Step 5

Preheat a grill or grill pan over medium heat. Lightly oil the grill grates or pan to prevent sticking.

Step 6

Place the eggplants cut side down on the grill. Cook for 6-8 minutes until the flesh has grill marks and begins to caramelize.

Step 7

Flip the eggplants and grill them skin side down for another 8-10 minutes, or until the flesh is soft and fully cooked through.

Step 8

Remove the eggplants from the grill and arrange them on a serving platter.

Step 9

Sprinkle the chopped cilantro over the grilled eggplants as a garnish. Serve warm with steamed rice or as a side dish to your favorite meal.

Nutrition Facts

Serving size	(733.4g)

Amount per serving	% Daily Value*
Calories	451.9

Total Fat 29.3g	0%
Saturated Fat 2.1g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 4938.8mg	0%
Total Carbohydrate 46.2g	0%
Dietary Fiber 6.5g	0%
Total Sugars 23.0g
Protein 7.7g	0%

Vitamin D 0IU	0%
Calcium 55.9mg	0%
Iron 1.5mg	0%
Potassium 892.4mg	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: 55.0%

Protein: 6.4%

Carbs: 38.6%