Grilled Eggplant with Coconut Milk

A delicate Filipino dish: smoked eggplants with an aromatic sauce made from coconut milk, lemon, and hot pepper. Simple, vegetarian, and incredibly delicious.

Ingredients

• 6 pcs Eggplants
• 400 ml Coconut milk
• 1 tbsp Lemon juice
• 1 tsp Salt
• to taste Red pepper (ground)
• 4 pcs Green onions

Instructions

1. Prepare the eggplants: prick them all over with a fork. This will prevent them from cracking during cooking, as moisture accumulates inside.
2. Place the eggplants on the grill and cook, turning frequently, so they cook evenly. They are done when the skin is almost black with dark char marks and the flesh is soft to the touch.
3. Place the hot eggplants in a bowl of cold water to cool. When they become warm, carefully peel off the skin.
4. Transfer the whole eggplants to a serving dish (or cut them into convenient pieces, as the author's mother did).
5. In a separate bowl, mix the coconut milk, lemon juice, salt, and red pepper. Mix well until the salt dissolves. Taste and adjust the seasonings to your liking.
6. Pour the sauce over the eggplants, sprinkle with chopped green onions, and gently toss.