5 lbs. Chinese eggplants (choose fat ones)
1 can coconut milk (13-14 oz.)
1 can coconut cream (13 - 14 oz)
5 green onions, sliced thin
1/2 medium sized yellow onion, diced
6 limes, juiced
2 tbsp. soy sauce
salt and pepper to taste
fresh hot chili pepper, sliced

1. Pierce the around the eggplant with a fork, in about six different areas, being careful not to end up cutting through the eggplant.
2. Grill the eggplant directly over an open fire until the skin is all evenly charred, using tongs to turn them over frequently. Be sure the eggplant is evenly charred but still meaty. Set aside to cool.
3. With wet hands, hold each eggplant up by its stem, and remove as much of the charred skin as possible. Leaving any charred skin, even small bits, will create a bitter taste.
4. Cut the eggplants horizontally into two inch pieces, discarding the stems. Place in serving dish.
5. In a medium sized bowl, combine coconut milk, lime juice, soy sauce, green onions and chili pepper, salt and pepper, and mix well.
6. Pour coconut milk mix over the egglpants, and stir gently allowing the mixture to seep through the eggplants evenly. Serve warm. Enjoy over hot steaming rice, or with corn titiyas.

This recipe currently has 0 comments. Add your own comment in the right hand menu.