Grilled Eggplant Salad In Coconut Milk (finadene Birenghenas)

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 6 -7 large thin eggplants (about 1.5 lbs/680g)
• 2 tablespoons oil, enough to coat eggplant
• 1/2 large onion, sliced thinly
• 1/2 cup coconut milk
• 1 lemon, juice of
• salt, to taste
• ground black pepper, to taste
• 1 -3 thai peppers
• scallion (to garnish)

Recipe

• 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 downwards — 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 sould 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 and gently combine to distribute flavors. garnish with green onion rings.