Grilled Eggplant with Coconut Milk

Ingredients

• 6aubergine, whole
• 1 cancoconut milk, one 400 ml (13.5 fl oz) can
• 1 tbsplemon juice
• 1 tspsalt
• red pepper flakes, to taste
• 4spring onions, thinly sliced

Method

1. 1

   Prick the whole aubergines all over with a fork to prevent bursting during grilling.

2. 3

   Soak the grilled aubergines in a bowl of cold water to cool, then peel off the skins. Place the peeled aubergines in a shallow dish, whole or cut into bite-sized pieces.

3. 2

   Grill the aubergines over a flame or on a hot grill, turning frequently for even cooking, until the skins are dark brown or black and they feel soft when pressed, about 20–30 minutes.

4. 4

   In a small bowl, mix together the coconut milk, lemon juice, salt, and red pepper flakes until combined. Taste and adjust seasoning. Pour over the aubergines, then scatter with spring onions and stir gently to combine.