Name: Grilled eggplant with coconut milk
Yield: 6 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

Vegetarian

6 servings

146 cal/serving

Instructions

Step 1

Prick the eggplants all over with a fork

Egg Plants

Step 2

Grill the eggplants, turning frequently, until the skins are dark and the flesh is soft

Egg Plants

Step 3

Soak the grilled eggplants in water to cool, peel off the skins, and place the peeled eggplants in a shallow dish

Egg Plants

Step 4

Whisk coconut milk, lemon juice, salt, and red pepper flakes together in a small bowl and adjust seasoning to taste

Coconut MilkLemon JuiceSaltRed Pepper Flakes

Step 5

Pour the coconut mixture over the eggplants

Egg Plants

Step 6

Sprinkle the onions over the eggplants and stir gently to combine

Onions