Grilled Eggplant with Prik Khing Curry

published Jul 24, 2020
Grilled Eggplant with Prik Khing Curry

Prik Khing curry paste adds spice and aroma to tender grilled eggplant planks.


Prep10 minutes

Cook10 minutes

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Grilled Eggplant
Credit: Jason Rampe

Thai curry paste one of my favorite ways to add serious depth to the simplest of dishes. I keep every style of it in my pantry, but the one I’m particularly enamored of is the Prik Khing Curry by Maesri. It’s mildly spicy, and filled with aromatic notes of ginger and lemongrass. It’s become my weeknight secret weapon this summer, instantly amping up the flavor of everything it touches.

Lately, I’ve been whisking the paste into oil and brushing it onto summer vegetables before grilling. It’s particularly fantastic with eggplant, adding spice and aroma to the late-summer veg. The tender grilled planks are great as a side dish, or tucked into sandwiches.

More about my love for this curry paste: Prik Khing Curry Paste Is My Pantry’s Weeknight Hero

Credit: Jason Rampe

Grilled Eggplant with Prik Khing Curry

Prik Khing curry paste adds spice and aroma to tender grilled eggplant planks.

Prep time 10 minutes

Cook time 10 minutes

Serves 4

Nutritional Info


  • 2

    medium eggplants (about 1 1/2 pounds total)

  • 1/2 teaspoon

    kosher salt

  • 1/2 cup

    refined coconut oil

  • 2 tablespoons

    prik khing curry paste, such as Maesri

  • Vegetable oil, for grilling


  1. Line a baking sheet with paper towels. Trim and slice 2 medium eggplants lengthwise into 1/2-inch thick planks. Place on the paper towels in a single layer. Sprinkle with 1/2 teaspoon kosher salt, then cover with another layer of paper towels. Let sit for 30 to 60 minutes to drain.

  2. Prepare an outdoor grill for two heat zones, medium and medium-high. If using a charcoal grill, add coals, stacking more coals on one half of the grill and less on the other. If using a gas grill, heat one half of the grill to medium-high and the other to medium. Heat 1/2 cup coconut oil in a small heatproof saucepan on the medium heat zone. (Alternatively, heat on the stovetop over medium heat,) Add 2 tablespoons curry paste and whisk until fragrant and the color deepens slightly, about 2 minutes. Remove from the heat.

  3. Pat the eggplant dry with more paper towels. Scrape the grill grates clean if needed, then rub the grill grates on the medium-high heat zone with a paper towel dipped in vegetable oil. Brush the curry oil onto one side of the eggplant. Working in batches if needed, place the planks curry-side down on the grill grates. Brush the second side with curry oil. Grill uncovered until starting to char on the bottom, about 2 minutes. Flip the planks and grill until the eggplant is tender, about 2 minutes more, brushing more curry oil, if desired. Carefully transfer the eggplant to a serving platter. Taste and season with salt as needed.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container up to 4 days.