Description
Kulawong Talong is a Filipino dish of char-grilled eggplants served in a coconut cream sauce where coconut meat is burnt over hot embers before the milk is extracted, yielding a smoky creamy flavour.
Ingredients
Scale
Grilled Asian Eggplants
- 8 pcs Chinese eggplants
- sea salt, to taste
Burnt Coconut Cream
- 250 g desiccated coconut thread
- 1 400 ml can coconut milk
- 1 200 ml can coconut cream
- 2 tbsp coconut or cane vinegar
- 2 pcs red chillies, chopped
- 6 cloves garlic, minced
- 1-inch piece ginger, thinly sliced
- 2 pcs shallots, finely chopped
- fish sauce
- freshly ground black pepper
- oil
Instructions
- Using a fork, prick your eggplants across its surface, season your eggplants with salt then set it aside.
- Prepare a charcoal grill or stove top grill then grill your eggplants with skin on until charred and cooked.
- Let it cool then remove and discard the skin, set it aside.
- In a bowl combine half of the coconut milk and the coconut thread, let the coconut thread absorb the milk then place it on a baking tray and bake in a 200C preheated oven until the coconut threads turn brown. Remove from oven then set aside.
- In a large sauce pan add oil then sauté garlic, ginger and shallots.
- Add the remaining coconut milk, coconut cream and the burnt coconut threads. Bring to a boil and let is simmer for 10 minutes in low heat.
- Using a fine mesh sieve, strain the liquid and place on a separate sauce pan, add the eggplants slightly mashing it bring to a simmering heat, cook for 2 more minutes then season with fish sauce and freshly ground black pepper.
- Top with chopped red chillies then serve