Roasted Eggplants in Coconut Cream
What does it include?
Ingredients
- 6 large eggplants
- 1 can of coconut milk
- 15 ml fresh lemon juice
- 5 ml of salt
- Red pepper flakes to taste
- 4 stalks of green onion, chopped
How to prepare it step by step?
Preparation
- Wash the eggplants well and prick them all over with a fork to prevent them from opening during roasting.
- Roast the eggplants over a direct flame or in the oven, turning frequently until the skin is very dark and the flesh feels soft.
- Remove the eggplants from the heat and immerse them in a bowl of water to speed up cooling.
- Carefully remove the skin and place the pulp in a shallow dish, either whole or cut into small pieces.
- In a bowl, mix the coconut milk, lemon juice, salt, and red pepper flakes until completely combined.
- Pour the mixture over the eggplants and add the green onion on top.
- Gently mix to combine the ingredients without breaking up the pulp.
Full description
Indulge in the velvety texture and rich aroma of roasted eggplants bathed in a luscious coconut cream sauce. This dish harmoniously blends the smoky, caramelized notes of the eggplants with the creamy, citrusy, and subtly spicy coconut sauce. Each bite offers a symphony of flavors, enhanced by the fresh zing of lemon and a hint of heat from red pepper flakes. Perfectly complemented by the crisp, green onion garnish, this dish is a delightful fusion of textures and aromas, ideal for enhancing any main course or enjoyed as a sophisticated starter.
