Grilled eggplant with coconut milk
Smoky grilled eggplant tossed in creamy coconut milk with bright lemon and a touch of heat — a simple Filipino-style vegetarian side or salad.
Servings
4
Difficulty
Easy
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Ingredients
Ingredients
- 6 pcs eggplant
- 1 can coconut milk
- 1 tbsp lemon juice
- 1 tsp salt
- red pepper flakes
- 4 pcs green onions
Directions
- Prick each eggplant all over with a fork to prevent bursting.
- Grill eggplants, turning frequently, until skins are dark brown/black and flesh is soft.
- Soak grilled eggplants in water to cool, then peel skins and place eggplants in a shallow dish (optionally cut into bite-sized pieces).
- In a bowl, whisk coconut milk, lemon juice, salt and red pepper flakes until salt and lemon dissolve; taste and adjust seasoning.
- Pour coconut mixture over eggplant, sprinkle with chopped green onions and gently stir to combine.