Marianas Variety

Last updateWed, 26 Sep 2018 12am

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    Tuesday, September 25, 2018-7:43:04P.M.

     

     

     

     

     

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Our Oceania: Eggplant with coconut milk

HEARTY, nutritious, and made from all natural ingredients, eggplant with coconut milk is an age-old classic and the perfect addition to any barbecue. Read on to learn the trick to this Chamorro classic:

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Step 1
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Step 1: Rinse and Poke

Rinse one and a half pounds of fresh, local eggplant (I found mine at Garapan Public Market). Use a fork to poke holes throughout the skin — this will allow heat to escape when the eggplant is on the grill, making it less likely to split open. Some cooks also coat their eggplants with a thin layer of oil to protect them from burning.

Step 2: Grill

Grill eggplants over medium heat, uncovered, for two to four minutes until they start to wrinkle and brown. Rotate as needed for another five to seven minutes until the eggplants are cooked evenly.

Step 3: Skin and Chop

Once cooked, place the eggplants in a bowl of cold water immediately — this will make them easier to peel. Peel each by hand, pulling strips of skin off piece by piece. Then chop the peeled eggplants into small, bite-size pieces.

Step 4: Mix

Mix together chopped eggplant, two cups of coconut milk, chopped yellow onion, chopped green onion, fresh lemon juice, garlic salt, and Tinian hot pepper.  You can proportion your ingredients to taste; in our case, we used about a quarter cup of chopped yellow onion, a quarter cup of chopped green onion, one local lemon’s worth of juice, a teaspoon of garlic salt, and two teaspoons of hot pepper.