Instruction

• Prepare the eggplants for grilling by pricking them all over with a fork
• This is so it won’t burst during the grilling process as the natural water in it heats up
• Grill the eggplants, turning them over frequently to ensure even cooking
• Grill until the skins are dark brown, even black and the eggplant is soft when you touch it
• Soak the grilled eggplant in a bowl of water to cool it down
• Peel the skin off the eggplant
• Place the whole eggplants in a shallow dish (my mom actually cuts the eggplant into small, bite-sized pieces)
• 4
• In a small mixing bowl, mix together the coconut milk or cream, lemon powder, salt and hot pepper
• Mix until the lemon powder and salt dissolve
• Taste, then adjust the amount of lemon powder, salt and hot pepper to your liking
• Pour the mixture over the eggplant
• Sprinkle the green onions over the eggplant and coconut milk
• Stir gently to combine