This recipe originally hails from Fiji and while coconut might not seem like the obvious thing to pair with eggplant or aubergine, it adds a beautifully delicate and sweet layer to the earthy tastes of the grilled vegetable.
This appetizer can be rustled up in just five or ten minutes, and will go well with almost any grilled dish you can think of.
I added a little sprinkle of chili to it because I like a subtle kick of spice, but if that’s not your thing then feel free to ditch that altogether. I recommend trying it the first time you make this though.
Simply chuck the slices on the grill, coat with a tiny bit of olive oil, and then serve up with a good helping of our coconut milk, lemon juice and chili sauce.