Guiguidas (Grilled Eggplant with Coconut Ginamu)
Whole eggplants are grilled until smoky and collapsed, then peeled and dressed with a coconut-lemon-onion dressing similar to kelaguen's seasoning. It's a simple, satisfying vegetable side at CHamoru meals.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 110 kcal
Equipment
- •Charcoal grill or gas burner
- •Tongs
Nutrition
Per serving, approximate
- Calories
- 110 kcal
- fat
- 7
- carbs
- 12
- protein
- 2
- calories
- 110
Instructions
- 1
Grill whole eggplants over medium-high heat for 15-18 minutes, turning occasionally. Cook until the skin is fully charred and the flesh collapses.
- 2
Let the eggplants cool slightly. Peel off all of the charred skin.
- 3
Tear or slice the eggplant flesh into strips.
- 4
Toss the eggplant with grated coconut, lemon juice, onion, and hot pepper if using.
- 5
Season with salt and mix gently.
- 6
Serve at room temperature or chilled.
Chef's tips
Char the eggplant skin completely until the flesh collapses. This makes peeling easy and adds a rich, smoky flavor.
Storage
Refrigerate up to 2 days.
Reheating
Best served cold or at room temperature; not typically reheated.
Common mistakes to avoid
- •Undercooking the eggplant, which makes it difficult to peel cleanly.
- •Adding lemon juice while the eggplant is still hot, which can turn it mushy.
Serving suggestions
Cooked Guiguidas (Grilled Eggplant with Coconut Ginamu)?
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