Grilled eggplant with coconut milk

Instructions

2- Prepare the eggplants for grilling by pricking them all over with a fork.

3- This is so it won’t burst during the grilling process as the natural water in it heats up.

4- 2.

5- Grill the eggplants, turning them over frequently to ensure even cooking.

6- Grill until the skins are dark brown, even black and the eggplant is soft when you touch it.

7- 3.

8- Soak the grilled eggplant in a bowl of water to cool it down.

9- Peel the skin off the eggplant.

10- Place the whole eggplants in a shallow dish (my mom actually cuts the eggplant into small, bite-sized pieces).

11- 4.

12- In a small mixing bowl, mix together the coconut milk or cream, lemon powder, salt and hot pepper.

13- Mix until the lemon powder and salt dissolve.

14- Taste, then adjust the amount of lemon powder, salt and hot pepper to your liking.

15- Pour the mixture over the eggplant.

16- Sprinkle the green onions over the eggplant and coconut milk.

17- Stir gently to combine.