Grilled eggplant with coconut milk

Name: Grilled eggplant with coconut milk
Yield: 4 servings
Cuisine: Filipino
Ingredients: 6 Egg Plants; 1 can Coconut Milk; 1 tbs Lemon Juice; 1 tsp Salt; To taste Red Pepper Flakes; 4 Sticks Onions

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Egg Plants6
Coconut Milk1 can
Lemon Juice1 tbsp
Salt1 tsp
Red Pepper Flakes
Onions4 stalk

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Method preview

4 steps · 0 min

1
. 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).

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