Grilled Eggplant in Vinegar and Coconut Milk (Ensaladang Talong with Gata)
Grilled Eggplant with Vinegar and Coconut Milk is a wonderful side dish beside your meat or fish dish during meal times. It is sour with a taste of creamy coconut flavor.
Using a knife, pierced each eggplant around 4-5 times. Place eggplant on a baking tray and bake for 20-25 minutes at 375 degrees F.
Let the eggplant cool down, then remove the skin and put it into a large dish. Remove the head after removing the skin.
Cut eggplants 2 inches in length. Shred the eggplant using 2 forks, then lightly mush it with a fork. Be careful not overly mushed the eggplants.
Add the coconut milk, vinegar, lemon juice, onion, ginger, and tomato.
Season with salt to taste.
Enjoy.
Notes
I recommend buying Japanese or Chinese eggplants.
Be careful how much salt you add. I find the coconut milk makes the dish less salty than it really is. You could keep adding lots of salt and it would taste less salty.