Grilled eggplant with coconut milk
Ingredients:
- Egg Plants - 6
- Coconut Milk - 1 can
- Lemon Juice - 1 tbs
- Salt - 1 tsp
- Red Pepper Flakes - To taste
- Onions - 4 Sticks
Instructions
- Prepare the eggplants for grilling by pricking them all over with a fork
- This is so it won’t burst during the grilling process as the natural water in it heats up
- 2
- Grill the eggplants, turning them over frequently to ensure even cooking
- Grill until the skins are dark brown, even black and the eggplant is soft when you touch it
- 3
- Soak the grilled eggplant in a bowl of water to cool it down
- Peel the skin off the eggplant
- Place the whole eggplants in a shallow dish (my mom actually cuts the eggplant into small, bite-sized pieces)
- 4
- In a small mixing bowl, mix together the coconut milk or cream, lemon powder, salt and hot pepper
- Mix until the lemon powder and salt dissolve
- Taste, then adjust the amount of lemon powder, salt and hot pepper to your liking
- Pour the mixture over the eggplant
- Sprinkle the green onions over the eggplant and coconut milk
- Stir gently to combine