Ingredients
- Eggplants (6)
- Coconut Milk (1 can)
- Lemon Juice (1 tbsp)
- Salt (1 tsp)
- Red Pepper Flakes (to taste)
- Green Onions (4 stalks)
Instructions
Steps
- Begin by preparing the eggplants. Use a fork to prick them all over to prevent bursting during grilling.
- Grill the eggplants, turning them frequently for even cooking. They should be done when the skins are dark brown or even black, and the flesh feels soft to the touch.
- After grilling, soak the eggplants in a bowl of water to cool them down. Once cooled, peel off the skins. You can leave them whole or cut them into bite-sized pieces as preferred.
- In a small mixing bowl, combine coconut milk, lemon juice, salt, and red pepper flakes. Mix until the lemon juice and salt are fully dissolved. Taste and adjust the seasonings as desired. Pour this mixture over the eggplants and sprinkle with onions. Gently stir to combine everything well.