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Pado'lalo' or Spicy Coconut Eggplant
- 6-8 Eggplants (Long)
- 1/4 cup chopped green onions
- 1/2 tsp hot red peppers (local)
- 1 cup fresh squeezed lemon juice
- 1-2 cps fresh squeezed cocnut milk
- 1 Tbs salt
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 outter skin. If desrired, eggplants may be
sliced or split lengthwise. Place cooked, peeled eggplants in another bowl.
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...! Enjoy!
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