Eggplant Finadene with Coconut Milk
(Hot/Spicy Sauce)
8 eggplants (purple or green)
3-4 tablespoons of lemon juice
3/4 cup coconut cream
1 teaspoon salt
Rinse eggplant - remove leaves and stem. Punch three holes in each
side with fork.
Place cake rack on top of stove on high temperature. Place eggplant
on top of rack. Burn until black and soft, turn eggplant to burn on all sides
(about 2 minutes). Submerge immediately in tap water to loosen skin.
Remove skin. Place in bowl.
Add coconut cream, lemon juice and salt. Mash into a smooth sauce.
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