Grilled eggplant with coconut milk
💡Nota do Chef
“Embark on a culinary journey with this delightful grilled eggplant in coconut milk, a vibrant dish that sings the praises of Filipino vegetarian cuisine. The smoky allure of charred eggplant mingles effortlessly with the creamy, rich coconut milk, creating a harmonious balance that showcases the island's flavors. A chef's tip: add a squeeze of calamansi for a zesty twist, enhancing the dish's depth. Welcome to a symphony of taste, where every bite is a celebration.”
Ingredientes
Egg Plants6
Coconut Milk1 can
Lemon Juice1 tbs
Salt1 tsp
Red Pepper FlakesTo taste
Onions4 Sticks
Comprar Ingredientes
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Instruções
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.
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.
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).
In a small mixing bowl, mix together the coconut milk or cream, lemon powder, salt and hot pepper.
Mix until the lemon powder and salt dissolve.
Taste, then adjust the amount of lemon powder, salt and hot pepper to your liking.
Pour the mixture over the eggplant.
Sprinkle the green onions over the eggplant and coconut milk.
Stir gently to combine.
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