Grilled eggplant with coconut milk

Vegetarian · Filipino classic.

Ingredients

• 6 Egg Plants
• 1 can Coconut Milk
• 1 tbs Lemon Juice
• 1 tsp Salt
• To taste Red Pepper Flakes
• 4 Sticks Onions

Method

1. Grill — Prepare the eggplants for grilling by pricking them all over with a fork.
2. Grill — This is so it won’t burst during the grilling process as the natural water in it heats up.
3. Grill — Grill the eggplants, turning them over frequently to ensure even cooking.
4. Grill — Grill until the skins are dark brown, even black and the eggplant is soft when you touch it.
5. Grill — Soak the grilled eggplant in a bowl of water to cool it down.
6. Continue cooking — 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).
7. Mix together — In a small mixing bowl, mix together the coconut milk or cream, lemon powder, salt and hot pepper.
8. Mix together — Mix until the lemon powder and salt dissolve.
9. Continue cooking — Taste, then adjust the amount of lemon powder, salt and hot pepper to your liking.
10. Mix together — Pour the mixture over the eggplant. Sprinkle the green onions over the eggplant and coconut milk.
11. Stir — Stir gently to combine.

More Philippines recipes

• Beef Asado
• Beef Caldereta
• Beef Mechado
• Bistek
• Crispy Eggplant
• Eggplant Adobo