A Filipino dish of smoky grilled eggplant peeled and dressed in coconut milk with lemon, chilli and spring onions. Creamy, tangy and full of flavour.
- 6 Egg Plants
- 1 can Coconut Milk
- 1 tbs Lemon Juice
- 1 tsp Salt
- To taste Red Pepper Flakes
- 4 Sticks Onions
Video
Preparation
- Prick the eggplants all over with a fork so they don't burst as they grill.
- Grill the eggplants, turning frequently for even cooking, until the skins are dark brown to black and the flesh is soft when touched.
- Soak the grilled eggplant in a bowl of water to cool, then peel off the skins. Place the whole eggplants (or cut into bite-sized pieces) in a shallow dish.
- In a small bowl, mix the coconut milk, lemon juice, salt and red pepper flakes until the salt dissolves, tasting and adjusting to your liking. Pour over the eggplant, sprinkle over the spring onions, and stir gently to combine.
