• Slice the aubergines in 1" thick rounds.
• Take a medium sized frying pan and fill it with enough oil to about 1" depth. Or use a smaller pan to save oil and fry in 2 batches. Heat on high heat.
• When hot, carefully place the aubergine slices in, stay at arm's length as it will splutter. Lower the heat to medium.
• Cook on each side for a total of 8 minute.
• Drain on kitchen paper for about 5 minutes while you get on with the sauce.
• We'll be using the same pan. Lose all the oil, wipe the pan with kitchen paper and pour the coconut milk in. Heat on medium, remember, coconut milk will curdle at a rolling boil.
• Add the onions & quarter tsp salt and cook for 5 minutes.
• Add the aubergines & simmer for about 5 minutes, we want the aubergines to still maintain a little character and not turn to mush. Attend to the scallops.
• Take a small frying pan and heat the coconut oil on high heat.
• Add the scallops, sprinkle the chilli powder and some salt all over and sear them, about 2 minutes each side by which time your aubergines will be done.

TO SERVE IMMEDIATELY

• Carefully, lift each aubergine with a flat spatula and place on a small, warm plate.
• Top each aubergine with some onions.
• Place a scallop on top and decorate with coriander or whatever herb you prefer. A small slither of pineapple will add a different dimension to it.
• Sprinkle a little of the toasted coconut flakes.