Step 2

Grill the eggplants over a flame or on a hot grill, turning frequently for even cooking, until the skins are dark brown or black and they feel soft when pressed, about 20–30 minutes.

Step 3

Soak the grilled eggplants in a bowl of cold water to cool, then peel off the skins. Place the peeled eggplants in a shallow dish, whole or cut into bite-sized pieces.

Step 4

In a small bowl, mix together the coconut milk, lemon juice, salt, and red pepper flakes until combined. Taste and adjust seasoning. Pour over the eggplants, then scatter with scallions and stir gently to combine.