Slice two small eggplants thinly, rub with 2 t. salt and 2 t. turmeric, put in a bowl and leave for at least an hour. Drain off liquid and dry eggplant on paper towels. Fry in hot oil and drain on paper towels. Mix with 3 green seeded and chopped chilies, 2 small finely sliced onions, lemon juice to taste, and 3 T thick coconut milk. Recipe courtesy Charmaine Solomon's truly wonderful Complete Asian Cookbook -- EVERYTHING I've made from this book has come out delicious. And I've made a lot.