Ingredients

Instructions

1. 1

   Using a fork, prick the eggplants all over to prevent bursting.

2. 2

   Grill the eggplants over an open flame on a gas stove or under an oven broiler on high. Rotate frequently until the skin is completely charred black and the flesh is very soft, about 10-15 minutes.

3. 3

   Transfer eggplants to a bowl and cover with plastic wrap or a plate to steam for 10 minutes. This makes peeling easier.

4. 4

   Once cool enough to handle, peel off the charred skin. Gently mash the flesh flat with a fork, keeping the stem intact. Arrange on a serving platter.

5. 5

   In a saucepan, heat the vegetable oil over medium heat. Sauté the garlic, shallots, and chili until fragrant and softened, about 3 minutes.

6. 6

   Pour the coconut milk into the saucepan. Bring to a boil, then reduce heat to medium-low. Simmer, stirring occasionally, until the liquid reduces significantly and natural oils start to separate from the milk solids (about 12-15 minutes).

7. 7

   Stir in the vinegar and season generously with salt and black pepper. Cook for another minute.

8. 8

   Pour the hot, thick savory coconut sauce directly over the grilled eggplants.

9. 9

   Garnish with chopped scallions and serve warm.