Pado'lalo' (Spicy coconut Aubergine) is a traditional Guam recipe for a classic vegetarian dish of aubergines with spring onions in a coconut milk base flavoured with lemon juice, chillies and salt that's typically served as part of a fiesta. The full recipe is presented here and I hope you enjoy this classic Guam version of: Spicy coconut Aubergine (Pado'lalo').
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It is made with the local wild chillies, boonie peppes which are the same type as African Piri-Piries and Thai Birds' eye (though closer to piri-piris in heat and flavour).
Ingredients:
6–8 aubergines (the long type)
4 tbsp spring onions, chopped
½ tsp hot chillies (piri-piri type)
250ml fresh squeezed lemon juice
250–500ml fresh squeezed coconut milk
1 tbsp salt
Method:
Using a fork, poke hole around each eggplant, then grill or barbecue until soft when pressed with a fork.
Cool cooked eggplants in a bowl of cold water for 5–10 minutes before peeling off the skin.
If desired, the aubergines can be sliced or split lengthwise.
Transfer the cooked, peeled aubergines in another bowl. Add the chopped spring onions, hot chillies (to desired spiciness), lemon juice (to desired tanginess), coconut milk (to desired taste, but don't make it too coconutty or sweet; tanginess should still be tasted), add salt last to your saltiness (salt should balance tanginess with coconutiness).
Chill, uncovered, for 20–40 minutes before serving.
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