INGREDIENTS:
- 8 pcs Chinese eggplants
- 2 packs (16 oz) frozen grated coconut
- 1 cup rice vinegar
- 2 cups canned coconut milk
- 5 cloves garlic, peeled
- 1 pc (1 in) fresh ginger, peeled and sliced
- 2 shallots, peeled and sliced
- 2 to 3 pcs siling labuyo (optional)
- Sea salt, to taste
HOW TO COOK:
- Preheat the oven to 400 F or 205 C.
- Defrost the grated coconut and mix with the rice vinegar, kneading to extract as much cream from the coconut as possible.
- Wrap the coconut- vinegar mixture in cheesecloth and squeeze the coconut milk into a bowl until all the milk has been extracted (approximately 2 & 1/2 cups of liquid). Set aside.
- Spread the squeezed, grated coconut evenly on a baking sheet and bake in the oven.
- Stir every 15 minutes for 50 minutes or until it is dark brown.
- Turn on the broiler, and place the baking sheet under it for another 5 to 10 minutes to slightly char the coconut.
- Combine the extracted coconut milk, half of the pan of burnt coconut, the canned coconut milk, garlic, ginger, shallots, and chilis in a sauce pan.
- Bring to a boil, then lower the heat and allow the mixture to simmer for 10 minutes.
- Strain through a very fine-mesh sieve, using the back of a big spoon to squeeze out as much liquid as you can.
- Return the liquid to the saucepan and keep warm while grilling the eggplant.
- Place the eggplants on a stovetop grill or under a broiler and cook until the skin is charred and the interior is soft.
- When just cool enough to handle, peel the eggplants and use a fork to spread and flatten the flesh a little.
- Season to taste with sea salt.
- Arrange the eggplants on a dish and pour the warm burnt coconut cream over them. Enjoy!
IMAGE: ohmybuhay.com
Also try: Kulawo (Puso ng Saging)
