4 young eggplants
1 onion
1/2 c. coconut milk
1 tbsp. vinegar
1 tsp. salt
1/8 tsp. black pepper

Roast eggplant in the oven. Peel the eggplant and chop it finely. Slice onion crosswise. Mix eggplant and onion. Then add coconut milk and vinegar. Season with salt and pepper.