Grilled eggplant with coconut milk

Grilled eggplant with coconut milk is a Vegetarian recipe from the Filipino tradition, as recorded in TheMealDB. The ingredients and the method below are the recorded ones. This site does not state preparation time, servings, difficulty or equipment, because the source does not record them.

Method

1. Step 1. .
2. Step 2. Prepare the eggplants for grilling by pricking them all over with a fork.
3. Step 3. This is so it won’t burst during the grilling process as the natural water in it heats up.
4. Step 4. 2.
5. Step 5. Grill the eggplants, turning them over frequently to ensure even cooking.
6. Step 6. Grill until the skins are dark brown, even black and the eggplant is soft when you touch it.
7. Step 7. 3.
8. Step 8. Soak the grilled eggplant in a bowl of water to cool it down.
9. Step 9. Peel the skin off the eggplant.
10. Step 10. Place the whole eggplants in a shallow dish (my mom actually cuts the eggplant into small, bite-sized pieces).
11. Step 11. 4.
12. Step 12. In a small mixing bowl, mix together the coconut milk or cream, lemon powder, salt and hot pepper.
13. Step 13. Mix until the lemon powder and salt dissolve.
14. Step 14. Taste, then adjust the amount of lemon powder, salt and hot pepper to your liking.
15. Step 15. Pour the mixture over the eggplant.
16. Step 16. Sprinkle the green onions over the eggplant and coconut milk.
17. Step 17. Stir gently to combine.

Watch it cooked

If you're a visual learner, there's a free walkthrough of this dish on YouTube.

Original recipe inspiration: source.