Grilled Eggplant with Coconut Milk

Instructions

1. 1

   Prepare the Eggplants

   5 min

   Start by taking the eggplants and using a fork to puncture them in several spots. This step is crucial as it helps to prevent them from bursting while they are being grilled. Aim for about 6-8 pricks per eggplant, ensuring they are evenly distributed for safety.

2. 2

   Grill the Eggplants

   30 min

   Place the prepared eggplants on a preheated grill set to medium-high heat. Grill them for about 15-20 minutes, turning them every few minutes to ensure they cook evenly. You’ll know they’re ready when the skins turn a deep brown or black and the flesh inside is soft, indicating they are thoroughly cooked.

3. 3

   Cool and Peel the Eggplants

   8 min

   Once the eggplants are grilled, transfer them to a bowl of cool water to help them cool down more quickly. Allow them to soak for about 5 minutes before removing them from the water. After cooling, gently peel off the skins, which should come off easily; you can leave the eggplants whole or chop them into smaller, bite-sized pieces based on your preference.

4. 4

   Mix Coconut Sauce and Combine

   5 min

   In a small mixing bowl, add the coconut milk, lemon juice, salt, and red pepper flakes. Whisk the mixture until the salt dissolves and all ingredients are well combined. Pour this creamy sauce over the prepared eggplants and top with chopped green onions, gently stirring to ensure everything is coated evenly and flavors meld together.