- Two 16-ounce packages frozen grated coconut
- 1 cup coconut sap or rice vinegar
- 2 cups canned coconut milk
- 5 cloves garlic, peeled
- One 1-inch piece fresh ginger, peeled and sliced
- 2 shallots, peeled and sliced
- 2–3 bird’s-eye chiles (optional)
- 8 Chinese eggplants
- Sea salt, to taste
- Preheat the oven to 400° F. Defrost the coconut and mix with the coconut sap or 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 (this should yield approximately 21/2 cups of liquid). Set the extracted coconut milk aside.
- Spread the squeezed, grated coconut evenly on a baking sheet and bake, stirring every 15 minutes, until it is dark brown, about 50 minutes. Turn on the broiler, and place the baking sheet under it for another 5 to 10 minutes to slightly char the coconut—but be careful not to burn it too much.
- In a saucepan, combine the extracted coconut milk, half of the pan of burnt coconut, the canned coconut milk, garlic, ginger, shallots, and chiles, if using. 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.
Source: Pinoy Recipes
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