1 medium size aubergine
1 small onion thinly sliced
2 tablespoons coconut (desiccated or freshly grated)
1 teaspoon coarse salt
1 tablespoon oil (coconut oil works too)
approx. 2 tablespoons fresh coriander
Add all the ingredients for the stuffing in a bowl. Use your hand to mix and squash the stuffing, crushing the sting out of the onions with the coarse salt.
Slice aubergine in half lengthwise, then into thirds. Within each piece make three slits through the flesh but not through the skin. Fill the slits with the stuffing and place pieces together in an ovenproof dish. Once all aubergine pieces are stuffed cover the dish with foil and bake for 30 minutes at 180C before removing the foil and baking for another 30 mins uncovered or until golden.