Grilled eggplant with coconut milk

. Préparer 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.

Griller the eggplants, turning them over frequently to ensure even cooking. Griller until the skins are dark brown, even black and the Aubergine is soft when you touch it.

Soak the grilled Aubergine in a bowl of water to cool it down. Éplucher the skin off the Aubergine. Place the whole eggplants in a shallow dish (my mom actually cuts the Aubergine into small, bite-sized pieces).

In a small mixing bowl, Mélanger together the coconut Lait or Crème, Citron powder, Sel and hot Poivre. Mélanger until the Citron powder and Sel dissolve. Taste, then adjust the amount of Citron powder, Sel and hot Poivre to your liking. Verser the mixture over the Aubergine. Sprinkle the green onions over the Aubergine and coconut Lait. Remuer gently to combine.