Grilled eggplant with coconut milk
Savor the flavors of the Philippines with this delightful vegetarian dish featuring grilled eggplant and creamy coconut milk.
By API | Prep: 15 min | Cook: 30 min | Serves: 4
Tags: Filipino, Vegetarian, Vegan, Gluten-Free, Dairy-Free, Egg-Free
Ingredients
- 6 pcs egg plants
- 1 ml coconut milk
- 1 tbsp lemon juice
- 1 g salt
- 1 tsp red pepper flakes
- 4 g onions
Instructions
- Use a fork to puncture the eggplants all over.
- Cook the eggplants on the grill, turning them regularly.
- Continue grilling until the skins turn a deep brown or black and the flesh becomes tender.
- Submerge the grilled eggplants in a bowl of water to allow them to cool.
- Remove the skin from the cooled eggplants.
- Either keep the eggplants whole in a shallow dish or chop them into small, bite-sized pieces.
- In a small bowl, combine coconut milk or cream, lemon powder, salt, and hot pepper.
- Stir the mixture until the lemon powder and salt are fully dissolved.
- Sample the mixture and modify the amounts of lemon powder, salt, and hot pepper according to your preference.
- Drizzle the mixture over the eggplant.
- Top the eggplant and coconut milk with chopped green onions.
- Gently mix to integrate all the ingredients.