Grilled Eggplant Salad in Coconut Milk (Finadene Birenghenas)

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READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Pre-heat grill.
  • 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.
  • 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.
  • 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.
  • 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.
  • Cut peeled eggplants crosswise into bite-size chunks. Add eggplants and gently combine to distribute flavors. Garnish with green onion rings.
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