Eggplants with Coconut Milk and Shrimp Paste 480x392

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“Eggplants are a cultivar native to the Indian subcontinent and they have been grown in southern and eastern Asia since prehistoric times”

Cooking time: 15 min
Servings: 5
Calories per serving: 220 kcal


  • Eggplants – 800 g (1.76 lb.)
  • Shrimp paste – 3 1/2 tbsp. (regular flavor)
  • Garlic (minced) - 5 cloves
  • Onion (thinly sliced) - 1 PC.
  • Ginger (thinly sliced) - 2 tbsp.
  • Black pepper (ground) - 1/4 tsp.
  • Coconut milk – 400 ml (16.91 fl.oz.)
  • Extra virgin olive oil – 2 tbsp.


  1. Heat the oil in a large frying pan and fry the ginger and onion until fragrant.
  2. Add the garlic, shrimp paste and eggplants.
  3. Season with ground pepper and stir occasionally for 2 minutes.
  4. Add the coconut milk, stir and let simmer until eggplants are soft and sauce has thickened.

Tip: you can add sliced fresh seeded red chili for a spicy taste.

1 vote

  • jeric

    Hi po! i am so interested with your eggplant recipes.. ask ko po sana kung ano pwedeng alternative for the shrimp paste? i must avoid high uric foods.

    • Webmaster

      I suppose you can remove or maybe use a very few quantity of anchovy paste :-)