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Squash and Eggplant in Coconut Milk
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Squash and Eggplant in Coconut Milk

Squash and eggplants are first sauteed and then cooked in coconut milk. Really easy and quick way to cook something healthy.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course
Cuisine: Asian, Filipino
Keyword: squash and eggplant in coconut milk
Servings: 4
Calories: 254kcal
Author: Bebs


  • 1 tablespoon vegetable oil
  • 2 cloves garlic - minced
  • 1 small onion - finely chopped
  • 2 cups squash (pumpkin or butternut) - peeled and cut into cubes
  • 2 cups eggplant - cut into cubes
  • 1 ½ cups coconut milk
  • 1 teaspoon chili pepper (optional) - chopped
  • 1 tablespoon fish sauce
  • salt and pepper


  • In a deep pan, saute garlic and then onion in oil over medium heat until they are tender.
  • Add the squash, eggplant and fish sauce and saute for a minute.
  • Add coconut milk and bring to boil then lower heat and let it simmer until vegetables are almost tender...about 10 minutes.
  • Add chili pepper and season with pepper. Bring heat to medium and continue to simmer until both eggplant and squash are cooked and coconut milk thickens.


Calories: 254kcal | Carbohydrates: 16g | Protein: 3g | Fat: 21g | Saturated Fat: 18g | Cholesterol: 0mg | Sodium: 369mg | Potassium: 579mg | Fiber: 3g | Sugar: 4g | Vitamin A: 7440IU | Vitamin C: 20.7mg | Calcium: 62mg | Iron: 3.4mg