Prep the eggplants by cutting each in half lengthways through the bottom, stopping just before the stem so it stays intact. Rotate and repeat the cut to create a cross shape, then soak them in a bowl of cold water while you prepare the filling.

Toast the coconut and peanuts in a large lidded frying pan over medium heat for 2 to 3 minutes until the coconut turns golden and fragrant. Once cooled, blitz them in a food processor with cilantro, garlic, chile, tomato paste, cumin, turmeric, sugar, and salt into a coarse, well-mixed paste.

Stuff each eggplant by opening the segments like petals and packing the coconut mixture inside with your hands. Press the segments back together to secure the filling; any leftover paste can be saved for the pan later.

Sauté the sliced onion in oil over medium heat until it becomes soft and golden brown. Carefully place the stuffed eggplants into the pan with a splash of water, turn the heat to high for a couple of minutes to sear, then cover and reduce to low.

Cook the eggplants for about 30 minutes, turning them very gently halfway through and adding a drop more water if the pan looks dry. They are ready when the flesh is completely tender and has collapsed into the sauce.