Grilled eggplant with coconut milk

This recipe features grilled eggplant, softened and smoky, served with a creamy coconut milk dressing. The eggplant is first grilled until its skin is dark and the flesh is tender, then peeled and arranged in a dish. A simple sauce of coconut milk, lemon, salt, and red pepper flakes is poured over, finished with a scattering of green onions. It's a straightforward dish that highlights the eggplant's texture and the richness of the coconut.