Meat doesn't have to be the only thing grilling this summer. INGREDIENTS •6 Eggplants •Half Yellow onion, chopped •Hot peppers, to taste •1 can (13.5 oz.) Coconut milk •1 tbsp. Lemon powder •1 1/2 tsp. Salt •1 stalk Green onions, chopped DIRECTIONS To prevent from bursting, use a fork to poke holes in the eggplants prior to grilling. Grill eggplants until dark brown/black and soft, turning them frequently to ensure they are evenly cooked. Cool eggplants in a bowl of water. Once cool, peel the skin off the eggplants. Separate eggplants while keeping them connected to the stems, place in a small baking dish and set aside. Combine yellow onions, hot peppers, coconut milk, lemon powder, and salt in a medium bowl. Mix thoroughly until lemon powder and salt dissolve. Pour mixture over eggplants. Work mixture between eggplants to ensure they are thoroughly coated. Garnish dish with green onions and chill for about 1 - 2 hours. Serve and enjoy!