1. Cilantro, Roasted peanuts, ginger, garlic, salt, turmeric : Grind all to a thick paste adding little bit water.
Make 3/4 long cuts in each eggplant, fill with the above paste. Place all in a bowl and steam for 10-15 minutes. Make sure it is not over cooked. It needs to be just a little less than cooked so that it remains meaty.
Remove from heat, pour coconut oil generously and let it sit for a while. Eat with rice or bread.
I ate with millet pan flat bread.