Method:

1. Roast eggplants in oven or over gas flame. Peel and chop fine. 

2. Peel onions and slice crosswise very fine. 

3. Heat oil in pan, add onions and fry until translucent. 

4. Add eggplants, stir for a couple of minutes. Season with salt and pepper. 

5. Remove from heat, add coconut cream, let sit several minutes to develop the flavors.