Spicy Coconut Eggplant
Pado'lalo' (2 votes)
6-8 eggplants (long)
1. Using a fork, poke hole around each eggplant, grill over bar-be-que until soft when pressed with a fork. Cool cooked eggplants in a bowl of COLD water for 5-10 minutes before peeling off outer skin. If desired, eggplants may be sliced or split lengthwise. Place cooked, peeled eggplants in another bowl.
1/4 cup chopped green onions
1/2 teaspoon hot red peppers
1 cup fresh squeezed lemon juice
1-2 cups fresh squeezed coconut milk
1 tablespoon salt
2. Add to the eggplants, chopped green onions, hot peppers (to desired spiciness), lemon juice (to desired tanginess), coconut milk (to desired taste, not too coconutty, tanginess should still be tasted), add salt last to desired saltiness (salt should balance tanginess with coconutiness).
3. Chill uncovered for 20-40 minutes before serving. For best results, serve along with other Fiesta foods. Best with Breadfruit cooked in coconut milk and a tall cup of soft-drink...!
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