Serves 4
INGREDIENTS:
6 -7
large thin eggplants (about 1.5 lbs./680g)
2
T oil, enough to coat eggplant
1⁄2
large onion, sliced thinly
1⁄2
cup coconut milk
1
lemon, juice of
Salt and ground pepper, to taste
1 -3
Thai peppers
Scallion (to garnish)
INSTRUCTIONS:
1. Pre-heat grill.
2. With a sharp knife, pierce skin of each eggplant in 4-5 places to prevent the eggplants from bursting while on the grill. Lightly coat each eggplant with olive oil.
3. Place eggplants over high heat to char, and cook until eggplant is completely soft, with no spongy areas (spongy = still not cooked through). Time will depend on the size of the vegetables. Remove from heat and allow to cool enough to handle.
4. Holding the stem end, remove peel by pulling downward — peel should come away easily, leaving the vegetable flesh intact. Once eggplants are peeled, they can be refrigerated 3-4 days for later use.
5. Combine onions, coconut milk, lemon, salt, and peppers. Taste coconut milk mixture and correct for salt, if necessary — it should be lemony and slightly sweet. Allow to sit for 30 minutes while you prepare eggplants.
6. Cut peeled eggplants crosswise into bite-size chunks. Add eggplants to the coconut milk mixture and gently combine to distribute flavors. Garnish with green onion rings.
www.food.com/recipe/grilled-eggplant-salad-in-coconut-milk-finadene-birenghenas-423525
